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

Katie Kavanagh

Nature, 2025, vol. 644, issue 8078, 850-851

Abstract: Manipulating the microbial communities involved in cocoa-bean fermentation could make chocolate even more delicious.

Keywords: Microbiology (search for similar items in EconPapers)
Date: 2025
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DOI: 10.1038/d41586-025-02659-8

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