Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production.
- DOI
- 10.1016/j.ijfoodmicro.2017.05.008
- Published
- 2017 Sep 1
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2017.05.008,
title = {Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production.},
author = {Ouattara HD and Ouattara HG and Droux M and Reverchon S and Nasser W and Niamke SL},
year = {2017},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2017.05.008},
url = {https://doi.org/10.1016/j.ijfoodmicro.2017.05.008}
}RIS
TY - JOUR TI - Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production. AU - Ouattara HD AU - Ouattara HG AU - Droux M AU - Reverchon S AU - Nasser W AU - Niamke SL PY - 2017 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2017.05.008 UR - https://doi.org/10.1016/j.ijfoodmicro.2017.05.008 ER -
APA
HD, O., HG, O., M, D., S, R., W, N., & SL, N. (2017). Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2017.05.008
Source records
- pubmed · retrieved 2026-09-27T10:14:39.636Z