Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, & Molecular Diversity Preservation International. Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor.
Style de citation Chicago (17e éd.)Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, et Molecular Diversity Preservation International. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Style de citation MLA (9e éd.)Veiga Moreira Igor Magalhês da, et al. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.