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Nombre de documents : 1.
Link between the reduction of ochratoxin A and free fatty acids production in cocoa beans using Bacillus sp. and the sensory perception of chocolate produced there of.
Kadjo Adobi Christian, Houphouet Kouakou Richard, Koné Koumba Maî, Fontana Angélique, Durand Noël, Montet Didier, Guehi Tagro Simplice.
2023.
Acta Scientific Nutritional Health, 7 (11) : 11-20.
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