(1)
Oussou, K. F.; Guclu, G.; Kelebek, H.; Selli, S. Elucidating the Contribution of Microorganisms to the Spontaneous Fermentation and the Quality of Ivorian Cacao (Theobroma Cacao) Beans: The Quality of Ivorian Cacao (Theobroma Cacao) Beans. Qual. Assur. Saf. Crops Foods 2022, 14 (4), 23-35. https://doi.org/10.15586/qas.v14i4.1078.