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Sylvie Reverchon
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Documents
Identifiants chercheurs
- sylvie-reverchon
- ResearcherId : P-7932-2016
- 0000-0002-0478-3474
- Google Scholar : https://scholar.google.com/citations?user=VBl3G1gAAAAJ&hl=fr
- IdRef : 107950448
Présentation
Publications
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Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid productionJournal of Food Science and Technology, 2019, 57, pp.1904-1916. ⟨10.1007/s13197-019-04226-2⟩
Article dans une revue
hal-02430175v1
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Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase productionInternational Journal of Food Microbiology, 2017, 256, pp.11-19. ⟨10.1016/j.ijfoodmicro.2017.05.008⟩
Article dans une revue
hal-02320039v1
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