Article Versions Notes

Streule S, André A, Freimüller Leischtfeld S, Chatelain K, Gillich E, Chetschik I, Miescher Schwenninger S. Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods. 2024; 13(16):2590. https://doi.org/10.3390/foods13162590

Streule, Stefanie, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, and Susanne Miescher Schwenninger. 2024. "Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa" Foods 13, no. 16: 2590. https://doi.org/10.3390/foods13162590

Streule, S., André, A., Freimüller Leischtfeld, S., Chatelain, K., Gillich, E., Chetschik, I., & Miescher Schwenninger, S. (2024). Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods, 13(16), 2590. https://doi.org/10.3390/foods13162590