Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by<i> Saccharomyces cerevisiae</i> AWRI726

<div>Stages for obtaining cocoa’s residual honey.</div>

The Scientific World Journal

fig1

Figure 1

Figure 1: Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by<i> Saccharomyces cerevisiae</i> AWRI726 

The Scientific World Journal

Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

Figure 1