Although from quite different types of plant, these three commodities have several things in common Their popularity is derived from their unique and complex flavours and possibly results from the presence of caffeine and similar compounds that might have a mild stimulatory effect.
- Lactic Acid Bacterium
- Cocoa Butter
- Coffee Berry
- Acetic Acid Bacterium
- Cocoa Bean
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Fowler, M.S., Leheup, P., Cordier, JL. (1998). Cocoa, coffee and tea. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_5
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