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Article Title
Impact of New Fermentation Systems on the Health Quality of Cocoa Beans (Theobroma cacao L. 1753) in the Main Cocoa-Growing Regions of Côte D’ivoire: Nawa, Bas-Sassandra and Haut-Sassandra
Authored by
Kouakou Ahossi Konan
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.
Ibourahema Coulibaly
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.
Kra Athanase Kouassi
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.
Foba Foba Sthéphane
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.
Adja Coulibaly
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.
Ibrahim Konaté
Biochemistry-Microbiology Department, Agro valorisation Laboratory, Jean Lorougnon GUEDE University, BP 150 Daloa, Côte D’ivoire.