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Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation by Johannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves-López
Published 2020-12-01
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