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Journal: Fermentation, 2023
Volume: 9
Number: 533
Article:
Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma
Authors:
by
Victoria Klis, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz and Holger Zorn
Link:
https://www.mdpi.com/2311-5637/9/6/533
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