Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Author： Magalhães da Veiga Moreira Igor   de Figueiredo Vilela Leonardo   da Cruz Pedroso Miguel Maria Gabriela   Santos Cledir   Lima Nelson   Freitas Schwan Rosane  

Publisher： MDPI

E-ISSN： 1420-3049|22|5|766-766

ISSN： 1420-3049

Source： Molecules, Vol.22, Iss.5, 2017-05, pp. : 766-766

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