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    Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

    Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins by Rahayu, Endang Sutriswati, Triyadi, Rokhmat, Khusna, Rosyida N. B., Djaafar, Titiek Farianti, Utami, Tyas, Marwati, Tri, Hatmi, Retno Utami

    Published in Fermentation (Basel)
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