« Selection of potential Bacillus starters for cocoa beans fermentation improvement ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 41, no. 1 (juin 18, 2017): 131–146. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1331.