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Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation
 
 

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Journal: Fermentation, 2025
Volume: 11
Number: 377

Article: Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao
Authors: by Lucas Fernando Quintana-Fuentes, Alberto García-Jerez, Ana Carolina Rodríguez-Negrette, Nurys Tatiana Hoyos-Merlano and Armando Alvis-Bermúdez
Link: https://www.mdpi.com/2311-5637/11/7/377

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