Cocoa Fermentation
- 1 August 1954
- journal article
- Published by Springer Nature in Nature
- Vol. 174 (4426), 392-394
- https://doi.org/10.1038/174392a0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Cacao polyphenolic substances. 2. Changes during fermentationBiochemical Journal, 1952
- OBSERVATIONS ON THE MICROFLORA OF FERMENTING CACAO BEANS IN TRINIDADProceedings of the Society for Applied Bacteriology, 1952
- The Use of 2,3,5-Triphenyl-Tetrazoliumchloride as a Measure of Seed GerminabilityPlant Physiology, 1947