Food Research International
 2024
DOI: 10.1016/j.foodres.2024.114821
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Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time

Lizbeth M. Coria-Hinojosa,
Dulce Velásquez-Reyes,
Montserrat Alcázar-Valle
et al.
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