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Journal: Molecules, 2017
Volume: 22
Number: 766
766
Article: Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
Authors: by Igor Magalhães da Veiga Moreira, Leonardo De Figueiredo Vilela, Maria Gabriela Da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima and Rosane Freitas Schwan
Link: https://www.mdpi.com/1420-3049/22/5/766

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