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Christelle Kouame
Christelle Kouame
Food science
Fermentation
Chemistry
Lactic acid
Organoleptic
5
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2024
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Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria
2021
Fermentation
Lucie Farrera
Alexandre Colas de la Noue
Caroline Strub
Benjamin Guibert
Christelle Kouame
Joël Grabulos
Didier Montet
Corinne Teyssier
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Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality
2019
A. Julien-Ortiz
Pierre Poirot
Othilie Vian
Sabine Quintana
Jean-Marc Laurens
Christelle Kouame
Joël Grabulos
Marie-Christine Lahon
Marc Lebrun
Renaud Boulanger
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Modélisation de la fermentation alcoolique du cacao par une levure sélectionnée
2018
Christelle Kouame
Gérard Loiseau
Joël Grabulos
Renaud Boulanger
Christian Mestres
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Modeling the alcoholic fermentation of cocoa by a selected yeast strain
2018
Christelle Kouame
Gérard Loiseau
Joël Grabulos
Renaud Boulanger
Christian Mestres
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Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage
2014
Bettencourt de Jesus Munanga
Christian Mestres
Gérard Loiseau
Laurent Adinsi
Geneviève Fliedel
Carole Sacca
Noël H. Akissoé
Christelle Kouame
Joël Grabulos
Joseph D. Hounhouigan
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