Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhanaNicholas Camu, Luc De Vuyst, Marc Vancanneyt et al.|Applied and Environmental Microbiology|2007Cited by 311
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolateNicholas Camu, Luc De Vuyst, Tom De Winter 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, Solomon K. Addo et al.|Applied and Environmental Microbiology|2007Cited by 159