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    Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

    Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 by Paula Bacelar Leite, Wanderson Mariano Machado, Alaíse Gil Guimarães, Giovani Brandão Mafra de Carvalho, Karina Teixeira Magalhães-Guedes, Janice Izabel Druzian

    Published 2019-01-01
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