Kadjo, Adobi Christian, Guézéré Corinne Beugre, Koumba Maï Kone, Kra Brou Didier Kedjebo, Pauline Mounjouenpou, Noël Durand, Angélique Fontana, and Tagro Simplice Guehi. “Effect of the Improvement of Cocoa Raw Material Quality by Application of Anti-Fungal Bacillus Strains During Fermentation on the Chocolate Sensory Attributes”. Research Advances and Challenges in Agricultural Sciences Vol. 2 (January 15, 2024): 83–99. Accessed June 19, 2026. https://stm.bookpi.org/RACAS-V2/article/view/13055.