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Journal: Fermentation, 2025
Volume: 11
Number: 95
95
Article: Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review
Authors: by Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán and Claudia Yuritzi Figueroa-Hernández
Link: https://www.mdpi.com/2311-5637/11/2/95

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