科研之友
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摘要
Cocoa beans have to undergo post-harvest fermentation and drying to develop the typical 'cocoa flavor' associated with chocolate. Yeasts play a pivotal role during the fermentation but are generally outcompeted early in the process. Meersman and colleagues describe an elegant breeding based approach to generate robust yeast starter cultures for cocoa fermentation.
- 出版日期2016-3
