Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

Denise Sande Santos, Rachel Passos Rezende, Thalis Ferreira dos Santos, Eric de Lima Silva Marques, Adriana Cristina Reis Ferreira, Adriana Barros de Cerqueira e Silva, Carla Cristina Romano, Damião Wellington da Cruz Santos, João Carlos Teixeira Dias, João Dias Tavares Bisneto