Characteristics of lactic acid bacteria and acetic acid bacteria isolated before and after fermentation of cacao beans from Pidie, Indonesia and detection of the flavour compounds

Publication Name : Iop Conference Series Earth and Environmental Science

DOI : 10.1088/1755-1315/711/1/012001

Date : 23 March 2021


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85104203388&origin=resultslist&sort=plf-f
Type
Conference Proceedin
ISSN
17551307
Volume
711
Page