Oussou, K.F. (2022) “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”, Quality Assurance and Safety of Crops & Foods, 14(4), pp. 23–35. doi:10.15586/qas.v14i4.1078.