Order Article Reprints

Delgado-Ospina J, Acquaticci L, Molina-Hernandez JB, Rantsiou K, Martuscelli M, Kamgang-Nzekoue AF, Vittori S, Paparella A, Chaves-López C. Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms. 2021; 9(1):28. https://doi.org/10.3390/microorganisms9010028

Delgado-Ospina, Johannes, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, and Clemencia Chaves-López. 2021. "Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation" Microorganisms 9, no. 1: 28. https://doi.org/10.3390/microorganisms9010028

Delgado-Ospina, J., Acquaticci, L., Molina-Hernandez, J. B., Rantsiou, K., Martuscelli, M., Kamgang-Nzekoue, A. F., Vittori, S., Paparella, A., & Chaves-López, C. (2021). Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms, 9(1), 28. https://doi.org/10.3390/microorganisms9010028