Kadjo Adobi CHRISTIAN; Houphouet Kouakou RICHARD; Kone Koumba MAÏ; Fontana ANGÉLIQUE; Durand NOËL; Montet DIDIER; Guehi Tagro SIMPLICE. Effect of the Reduction of Ochratoxin a and Free Fatty Acids Production in Dry Fermented Cocoa Beans Using Bacillus sp. on the Sensory Quality of Chocolate Produced Thereof. Current Perspectives in Agriculture and Food Science Vol. 7, [S. l.], p. 1–21, 2024. DOI: 10.9734/bpi/cpafs/v7/7128C. Disponível em: https://stm.bookpi.org/CPAFS-V7/article/view/13399. Acesso em: 3 jun. 2026.