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Article Title
Identification of Microorganisms Involved in Cocoa Fermentation in Togo and Evaluation of Their Impact on the Quality of the Derived Product
Authored by
DIABANGOUAYA Delia Carmen
Laboratory of Microbiology and Food Quality Control (LAMICODA), University of Lomé, Togo.
DJERI Bouraïma
Laboratory of Microbiology and Food Quality Control (LAMICODA), University of Lomé, Togo.
GAMBOGOU Banfitebiyi
Laboratoire de Microbiologie, Direction des Laboratoires de l’ITRA, Lomé, Togo.
DIANTOM Agoura
Laboratory of Biomedical, Food and Environmental Health Sciences (LaSBASE), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Togo.
MELILA Mamatchi
Laboratory of Biochemistry Applied to Nutrition and Food, Department of Biochemistry/Nutrition, Faculty of Sciences, University of Lomé, Togo.
KAROU Damintoti
Laboratory of Microbiology and Food Quality Control (LAMICODA), University of Lomé, Togo.