Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions
BAN, Koffi Louis GUEHI, Tagro S. KONAN, Yao M. MANIZAN, Niamien P. NEVRY, Koffi R. YAO, N'Dri D.
Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions = Comparaison du degre de fermentation et des profils fongiques des feves de cacao brutes provenant des trois principales regions productrices ivoiriennes - Abidjan African Journal of Food Science 2008
23751177
Comparison of the degree of fermentation and fungal profiles of raw cocoa beans sourced from three Ivorian main producing regions = Comparaison du degre de fermentation et des profils fongiques des feves de cacao brutes provenant des trois principales regions productrices ivoiriennes - Abidjan African Journal of Food Science 2008
23751177