Nature, Published online: 18 August 2025; doi:10.1038/d41586-025-02659-8
Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.
Nature, Published online: 18 August 2025; doi:10.1038/d41586-025-02659-8
Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.
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