Evaluation of Pichia mexicana and Bacillus pumilus in Hastening Fermentation Process and its Resulting Effect on the Quality of Dried Cacao Beans. Asian Journal of Applied Sciences, [S. l.], v. 3, n. 5, 2015. Disponível em: https://ajouronline.com/index.php/AJAS/article/view/3143. Acesso em: 4 mar. 2026.