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    Impact of New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d’Ivoire

    Impact of New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d’Ivoire by Kouakou Ahossi Konan, Ibourahema Coulibaly, Kra Athanase Kouassi, Affi Jean Paul Attikora, Kouakou Alfred Kouassi, Clément Burgeon, Marie-Laure Fauconnier

    Published 2025-01-01
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