Vizcaíno Almeida, C. R. (2020). Effect of co-fermentation of probiotic microorganisms and fruit pulps in the cocoa beans of the ccn-51 variety.
Lua i Stíl Chicago (17ú heag.)Vizcaíno Almeida, Camila Raquel. Effect of Co-fermentation of Probiotic Microorganisms and Fruit Pulps in the Cocoa Beans of the Ccn-51 Variety. 2020.
Lua MLA (9ú heag.)Vizcaíno Almeida, Camila Raquel. Effect of Co-fermentation of Probiotic Microorganisms and Fruit Pulps in the Cocoa Beans of the Ccn-51 Variety. 2020.
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