Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

Food Research International

Volumn 64, Issue , 2014, Pages 908-918

  Ramos, Cíntia Lacerda ^a   Dias, Disney Ribeiro ^a   Miguel, Maria Gabriela da Cruz Pedrozo ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Cocoa fermentation; Cocoa hybrids; PCR DGGE; Volatile compounds

Indexed keywords

MICROBIAL COMMUNITIES; PCR-DGGE; S.CEREVISIAE; THEOBROMA CACAO; VOLATILE COMPOUNDS;

EID: 84907692230     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.033     Document Type: Article

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