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Journal: Fermentation, 2025
Volume: 11
Number: 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-RÃos, 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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