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Daniel Fonseca Blanco J, del Pilar López Hernandez M, Sabrina Ortiz Galeano L, Criollo Nuñez J, Denis Lozano Tovar M. Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. PelitaPerkebunan [Internet]. 31Aug.2020 [cited 17Jan.2021];36(2):154-72. Available from: https://ccrjournal.com/index.php/ccrj/article/view/438