Microbiology: Mixing Wine, Chocolate, and Coffee

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Abstract

Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been created through the migration and mixing of populations associated with vineyards, trees in America, and the ancestral seat of this species in Far East Asia.

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APA

Goddard, M. R. (2016, April 4). Microbiology: Mixing Wine, Chocolate, and Coffee. Current Biology. Cell Press. https://doi.org/10.1016/j.cub.2016.02.046

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