HIGHLIGHTS
- who: Dea Korcari et al. from the , Milan, Italy have published the article: Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties, in the Journal: Foods 2023, 340 of 10/02/2022
- what: The authors performed controlled fermentations of a variety to evaluate the of adjunct cultures of selected (LAB) parameters chemical and profile of and Improved processes were carried out at the Centre for the Integral Transformation of_(CETICO) in Two strains of LAB previously isolated from and belonging to Lactiplantibacillus fabifermentans and Furfurilactibacillus rossiae . . .
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