Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
Zoi Papalexandratou(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Peter Vandamme(Ghent University), Katrien De Bruyne(Ghent University), Gino Vrancken(Vrije Universiteit Brussel)
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