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M. Koumba Koné
M. Koumba Koné
Geotrichum
COCOA BEAN
Aroma
Aroma compound
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Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation
2016
Food Research International
M. Koumba Koné
S. Tagro Guéhi
Noël Durand
Louis Ban-Koffi
Laurent Berthiot
A. Fontana Tachon
Kouakou Brou
Renaud Boulanger
Didier Montet
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Citations (41)
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