Besançon, L.; Lorn, D.; Kouamé, C.; Grabulos, J.; Lebrun, M.; Fontana, A.; Schorr-Galindo, S.; Boulanger, R.; Strub, C.; Colas de la Noue, A.
Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media. Fermentation 2024, 10, 662.
https://doi.org/10.3390/fermentation10120662
AMA Style
Besançon L, Lorn D, Kouamé C, Grabulos J, Lebrun M, Fontana A, Schorr-Galindo S, Boulanger R, Strub C, Colas de la Noue A.
Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media. Fermentation. 2024; 10(12):662.
https://doi.org/10.3390/fermentation10120662
Chicago/Turabian Style
Besançon, Lydie, Da Lorn, Christelle Kouamé, Joël Grabulos, Marc Lebrun, Angélique Fontana, Sabine Schorr-Galindo, Renaud Boulanger, Caroline Strub, and Alexandre Colas de la Noue.
2024. "Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media" Fermentation 10, no. 12: 662.
https://doi.org/10.3390/fermentation10120662
APA Style
Besançon, L., Lorn, D., Kouamé, C., Grabulos, J., Lebrun, M., Fontana, A., Schorr-Galindo, S., Boulanger, R., Strub, C., & Colas de la Noue, A.
(2024). Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media. Fermentation, 10(12), 662.
https://doi.org/10.3390/fermentation10120662
