Open AccessAssessment of the Diversity of Lactic Acid Bacteria Involved in Cocoa Fermentation of Six Main Cocoa Producing Regions of Côte d’ivoire
Author(s) -
Cho Adiko Evelyne,
Hadja Ouattara,
Ginette Gladys Doué,
Sebastien Niamké
Publication year - 2018
Publication title -
annual research and review in biology
Language(s) - English
Resource type - Journals
ISSN - 2347-565X
DOI - 10.9734/arrb/2018/42194
Subject(s) - cote d ivoire , lactic acid , fermentation , bacteria , biology , diversity (politics) , food science , microbiology and biotechnology , genetics , humanities , art , anthropology , sociology
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