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  • Author: Van de Walle D
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Author: Van de Walle D


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  • Díaz-Muñoz C, et al. (2023) 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. Food Microbiol 109:104115 PMID:36309429
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