Skip to main content
. 2019 Apr 19;11(4):884. doi: 10.3390/nu11040884

Figure 3.

Figure 3

Yeast producer of selected key aromatic compounds in cocoa beans. Abbreviations: S: Saccharomyces, P: Pichia, C: Candida, G: Galactomyces, Ge: Geotrichum, H: Hanseniaspora, K: Kluyveromyces, W: Wickerhamomyces, A: Agaricus, B: Bjerkandera, D: Dichomitus, I: Ischnoderma, Po: Polyporus, T: Trametes. Kl: Kloeckera, Cl: Cladosporium, As: Ascoide.