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Daniel Fonseca Blanco J, del Pilar López HernandezM, Sabrina Ortiz Galeano L, Criollo NuñezJ, Denis Lozano Tovar M. Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. PP [Internet]. 2020Aug.31 [cited 2025Oct.2];36(2):154-72. Available from: https://www.ccrjournal.com/index.php/ccrj/article/view/438