MARWATI, T.; KURNIAWAN, F. I.; KARISMA, V. L. K.; HATMI, R. U.; FAJARIYAH, A.; FITROTIN, U.; DJAAFAR, T. F.; WIKANDARI, R.; RAHAYU, E. S. Tri Marwati Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.17923. Disponível em: https://fstjournal.com.br/revista/article/view/179. Acesso em: 16 set. 2024.