Effect of clonal variety and fermentation duration on cocoa flavor

by Nur Emalina Zolkopli, Khairul Bariah Sulaiman, Cahyo Budiman, Azwan Awang
Published 2021

Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens

by Noraziah Mohamad Zin, Auni Nadzirah Abd Rashid, Nur Asyikin Zulkhairi, Nur Aqilah Ridzman, Khairul Bariah Sulaiman, Nur Faizah Abu Bakar, Asif Sukri
Published 2022