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Caracterización molecular de los microorganismos presentes durante el proceso fermentativo de los granos de cacao (Theobroma cacao)

Translated title of the contribution: Molecular characterization of microorganisms during cocoa-bean fermentation process (Theobroma cacao)
  • Universidad Nacional de Tumbes
  • Empresa de Investigación y Servicio Inca Biotec SAC
  • Dpto de Biotecnologiá Agrícola
  • Concepto Azul

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

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