Farrera, L.; Colas de la Noue, A.; Strub, C.; Guibert, B.; Kouame, C.; Grabulos, J.; Montet, D.; Teyssier, C.
Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria. Fermentation 2021, 7, 42.
https://doi.org/10.3390/fermentation7010042
AMA Style
Farrera L, Colas de la Noue A, Strub C, Guibert B, Kouame C, Grabulos J, Montet D, Teyssier C.
Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria. Fermentation. 2021; 7(1):42.
https://doi.org/10.3390/fermentation7010042
Chicago/Turabian Style
Farrera, Lucie, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, and Corinne Teyssier.
2021. "Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria" Fermentation 7, no. 1: 42.
https://doi.org/10.3390/fermentation7010042
APA Style
Farrera, L., Colas de la Noue, A., Strub, C., Guibert, B., Kouame, C., Grabulos, J., Montet, D., & Teyssier, C.
(2021). Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria. Fermentation, 7(1), 42.
https://doi.org/10.3390/fermentation7010042