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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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