Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
Nicholas Camu(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Herwig Bernaert(Barry Callebaut (Belgium)), Solomon K. Addo, Tom De Winter(Vrije Universiteit Brussel), Jemmy Takrama(Cocoa Research Institute of Ghana)
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