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Author/Creator Mencía, Alejandra

1. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation. (February 2023)

Authors:
Díaz-Muñoz, Cristian; Van de Voorde, Dario; Tuenter, Emmy; Lemarcq, Valérie; Van de Walle, Davy; Soares Maio, José Pedro; Mencía, Alejandra; Hernandez, Carlos Eduardo; Comasio, Andrea; Sioriki, Eleni; Weckx, Stefan; Pieters, Luc; Dewettinck, Koen; De Vuyst, Luc
Journal:
Food microbiology
Issue:
Volume 109(2023)
Page Start:
Record Type:
Journal Article
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