Article Versions Notes

Tigrero-Vaca J, Maridueña-Zavala MG, Liao H-L, Prado-Lince M, Zambrano-Vera CS, Monserrate-Maggi B, Cevallos-Cevallos JM. Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation. Foods. 2022; 11(7):915. https://doi.org/10.3390/foods11070915

Tigrero-Vaca, Joel, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi, and Juan M. Cevallos-Cevallos. 2022. "Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation" Foods 11, no. 7: 915. https://doi.org/10.3390/foods11070915

Tigrero-Vaca, J., Maridueña-Zavala, M. G., Liao, H.-L., Prado-Lince, M., Zambrano-Vera, C. S., Monserrate-Maggi, B., & Cevallos-Cevallos, J. M. (2022). Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation. Foods, 11(7), 915. https://doi.org/10.3390/foods11070915