Article Versions Notes

Campos SdM, Martínez-Burgos WJ, dos Reis GA, Ocán-Torres DY, dos Santos Costa G, Rosas Vega F, Alvarez Badel B, Sotelo Coronado L, Lima Serra J, Soccol CR. The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation. Microbiology Research. 2025; 16(4):75. https://doi.org/10.3390/microbiolres16040075

Campos, Sofia de M., Walter J. Martínez-Burgos, Guilherme Anacleto dos Reis, Diego Yamir Ocán-Torres, Gabriela dos Santos Costa, Fernando Rosas Vega, Beatriz Alvarez Badel, Liliana Sotelo Coronado, Josilene Lima Serra, and Carlos Ricardo Soccol. 2025. "The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation" Microbiology Research 16, no. 4: 75. https://doi.org/10.3390/microbiolres16040075

Campos, S. d. M., Martínez-Burgos, W. J., dos Reis, G. A., Ocán-Torres, D. Y., dos Santos Costa, G., Rosas Vega, F., Alvarez Badel, B., Sotelo Coronado, L., Lima Serra, J., & Soccol, C. R. (2025). The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation. Microbiology Research, 16(4), 75. https://doi.org/10.3390/microbiolres16040075