<i>Saccharomyces cerevisiae</i> and <i>Pichia manshurica</i> from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans
- DOI
- 10.1111/1750-3841.16282
- Published
- 2022-08-20
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.16282,
title = {<i>Saccharomyces cerevisiae</i>
and
<i>Pichia manshurica</i>
from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans},
author = {Osienne de Sousa Ferreira and Gilson C. A. Chagas‐Junior and Renan Campos Chisté and Luiza Helena da Silva Martins and Eloisa Helena de Aguiar Andrade and Lidiane Diniz do Nascimento and Alessandra Santos Lopes},
year = {2022},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.16282},
url = {https://doi.org/10.1111/1750-3841.16282}
}RIS
TY - JOUR
TI - <i>Saccharomyces cerevisiae</i>
and
<i>Pichia manshurica</i>
from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans
AU - Osienne de Sousa Ferreira
AU - Gilson C. A. Chagas‐Junior
AU - Renan Campos Chisté
AU - Luiza Helena da Silva Martins
AU - Eloisa Helena de Aguiar Andrade
AU - Lidiane Diniz do Nascimento
AU - Alessandra Santos Lopes
PY - 2022
JO - Journal of Food Science
DO - 10.1111/1750-3841.16282
UR - https://doi.org/10.1111/1750-3841.16282
ER - APA
Ferreira, O. D. S., Chagas‐Junior, G. C. A., Chisté, R. C., Martins, L. H. D. S., Andrade, E. H. D. A., Nascimento, L. D. D., & Lopes, A. S. (2022). <i>Saccharomyces cerevisiae</i> and <i>Pichia manshurica</i> from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans. Journal of Food Science. https://doi.org/10.1111/1750-3841.16282
Source records
- crossref · retrieved 2026-09-27T03:42:34.359Z