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Bacteria 16S ribosomal RNA gene, partial sequence.

PopSet: 793992267

Study Details

Microbial diversity during spontaneous fermentation, volatile compounds of fermented beans, and sensory analysis of chocolates of three cocoa (Theobroma cacao L.) hybrids

Moreira,I.M.V., Miguel,M.G.C.P., Ramos,C.L., Duarte,W.F., Efraim,P. and Schwan,R.F.

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