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L’ingrédient secret qui donne si bon goût au chocolat : des microbes fermenteurs !

(French version only)
By Caitlin Clark, Ph.D. Candidate in Food Science, Colorado State University
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Après plusieurs tests, les chercheurs ont résolu de nombreux mystères concernant la fermentation du cacao et les micro-organismes qui donnent si bon goût au chocolat.

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