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

Christina Mumpuni Erawati, Agustin Krisna Wardani, Aji Sutrisno, Noor Ariefandie Febrianto and Johan Sukweenadhi

BIO Web Conf., 223 (2026) 03004

DOI: https://doi.org/10.1051/bioconf/202622303004

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