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Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation

Key data

Project team

Prof. Dr. Corinne Gantenbein-Demarchi, Susette Freimüller Leischtfeld

Project status

completed, 10/2011 - 03/2012

Institute/Centre

Institute of Food and Beverage Innovation (ILGI)

Funding partner

Internal

Project budget

20'000 CHF