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.
Чикаго-гийн эшлэл (17 дахь хэвлэлт)Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, ба Molecular Diversity Preservation International. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
MLA -ийн эшлэл (9 дэх хэвлэлт)Veiga Moreira Igor Magalhês da, et al. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.