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Why chocolate tastes so good: microbes that fine-tune its flavour

by Suzi Wilson | Aug 18, 2025 | Uncategorized | 0 comments

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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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