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High‐throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI‐TOF MS |
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| Authors: | S. Miescher Schwenninger S. Freimüller Leischtfeld C. Gantenbein‐Demarchi |
| Affiliation: | Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, W?denswil, Switzerland |
| Abstract: | |
| Keywords: | acetic acid bacteria cocoa bean fermentation lactic acid bacteria MALDI‐TOF MS yeasts |