Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. PP [Internet]. 2020 Aug. 31 [cited 2026 Apr. 30];36(2):154-72. Available from: https://mail.ccrjournal.com/index.php/ccrj/article/view/438