Order Article Reprints

Gutiérrez-Ríos HG, Suárez-Quiroz ML, Hernández-Estrada ZJ, Castellanos-Onorio OP, Alonso-Villegas R, Rayas-Duarte P, Cano-Sarmiento C, Figueroa-Hernández CY, González-Rios O. Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation. 2022; 8(7):331. https://doi.org/10.3390/fermentation8070331

Gutiérrez-Ríos, Hugo Gabriel, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, and Oscar González-Rios. 2022. "Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review" Fermentation 8, no. 7: 331. https://doi.org/10.3390/fermentation8070331

Gutiérrez-Ríos, H. G., Suárez-Quiroz, M. L., Hernández-Estrada, Z. J., Castellanos-Onorio, O. P., Alonso-Villegas, R., Rayas-Duarte, P., Cano-Sarmiento, C., Figueroa-Hernández, C. Y., & González-Rios, O. (2022). Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation, 8(7), 331. https://doi.org/10.3390/fermentation8070331