Yeasts are essential for cocoa bean fermentation

Comparison of Chemical Composition, Antioxidant and Antimicrobial Activity of Lavender (Lavandula angustifolia L.) Essential Oils Extracted by Supercritical CO2, Hexane and Hydrodistillation

The crucial role of yeasts in the wet fermentation of coffee beans and quality

Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans

Rice bran protein hydrolysates exhibit strong in vitro α‐amylase, β‐glucosidase and ACE‐inhibition activities

The effect of lactic acid bacteria on cocoa bean fermentation