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    Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

    Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Gutiérrez-Ríos, Hugo Gabriel, Suárez-Quiroz, Mirna Leonor, Hernández-Estrada, Zorba Josué, Castellanos-Onorio, Olaya Pirene, Alonso-Villegas, Rodrigo, Rayas-Duarte, Patricia, Cano-Sarmiento, Cynthia, Figueroa-Hernández, Claudia Yuritzi, González-Rios, Oscar

    Published in Fermentation (Basel)
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