Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolateNicholas Camu, Luc De Vuyst, Herwig Bernaert et al.|Journal of the Science of Food and Agriculture|2008Cited by 270
Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in GhanaNicholas Camu, Luc De Vuyst, Ángel González et al.|Applied and Environmental Microbiology|2007Cited by 159