Ana Quendera
@anniequeue.bsky.social
Post-doctoral researcher in microbiology | PhD in Molecular Biosciences at ITQB NOVA | Portugal
Reposted by Ana Quendera
Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.
go.nature.com/41PR0Dh
go.nature.com/41PR0Dh
Why chocolate tastes so good: microbes that fine-tune its flavour
Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.
go.nature.com
August 18, 2025 at 9:04 PM
Manipulating the microbial communities involved in cocoa bean fermentation could make chocolate even more delicious.
go.nature.com/41PR0Dh
go.nature.com/41PR0Dh