Article Versions Notes

Ghisolfi R, Bandini F, Vaccari F, Bellotti G, Bortolini C, Patrone V, Puglisi E, Morelli L. Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method. Foods. 2023; 12(10):2024. https://doi.org/10.3390/foods12102024

Ghisolfi, Rebecca, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, and Lorenzo Morelli. 2023. "Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method" Foods 12, no. 10: 2024. https://doi.org/10.3390/foods12102024

Ghisolfi, R., Bandini, F., Vaccari, F., Bellotti, G., Bortolini, C., Patrone, V., Puglisi, E., & Morelli, L. (2023). Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method. Foods, 12(10), 2024. https://doi.org/10.3390/foods12102024