Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation
Key data
Projectlead
Project team
Susette Freimüller Leischtfeld, Prof. Dr. Corinne Gantenbein-Demarchi
Project status
completed, 10/2011 - 03/2012
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Internal
Project budget
20'000 CHF
