YANTI, N. A. Enhancement of Cocoa Quality By the Indigenous Yeast Candida Tropicalis KLK4 Through Cocoa Bean Fermentation. JOURNAL OF ADVANCES IN BIOTECHNOLOGY, [S. l.], v. 4, n. 1, p. 327–335, 2014. DOI: 10.24297/jbt.v4i1.1640. Disponível em: https://rajpub.com/index.php/jbt/article/view/1640. Acesso em: 16 may. 2024.