Cite
HARVARD Citation
Ruggirello, M. et al. (2019). Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations. Food research international. pp. 519-525. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ruggirello, M. et al. (2019). Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations. Food research international. pp. 519-525. [Online].