Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

Research output: Contribution to journalJournal articleResearchpeer-review

Zoi Papalexandratou, Kristina Kaasik, Laureano Villagra Kauffmann, Albert Skorstengaard, Gregoire Bouillon, Julie Leth Espensen, Lars H. Hansen, Rasmus Riemer Jakobsen, Andreas Blennow, Lukasz Krych, Josué L. Castro-Mejía, Dennis Sandris Nielsen

Original languageEnglish
JournalInternational Journal of Food Microbiology
Pages (from-to)106-118
Publication statusPublished - 2019

    Research areas

  • Fine flavour, Single-variety, Illumina, Sensory, Liquor

ID: 225838720