The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile

Open Access

Issue		BIO Web Conf. Volume 223, 2026 The 3^rd International Conference on Food Technology and Nutrition (ICFTN 2025)


Article Number		03004
Number of page(s)		8
Section		Food Fermentation and Biotechnology
DOI		https://doi.org/10.1051/bioconf/202622303004
Published online		25 February 2026

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