Oussou, K. F. Et Al. 2022. Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4 , 23-35.

Oussou, K. F., GÜÇLÜ, G., Kelebek, H., & SELLİ, S., (2022). Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4, 23-35.

Oussou, Kouame Et Al. "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4, 23-35, 2022

Oussou, Kouame F. Et Al. "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4, pp.23-35, 2022

Oussou, K. F. Et Al. (2022) . "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4, pp.23-35.

@article{article, author={Kouame Fulbert Oussou Et Al. }, title={Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2022, pages={23-35} }