Microbiology: mixing wine, chocolate, and coffee

Goddard, Matthew R. (2016) Microbiology: mixing wine, chocolate, and coffee. Current Biology, 26 (7). R275-R277. ISSN 0960-9822

Full content URL: http://dx.doi.org/10.1016/j.cub.2016.02.046

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Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been
created through the migration and mixing of populations associated with vineyards, trees in America, and
the ancestral seat of this species in Far East Asia.

Keywords:yeast, Ecology
Subjects:C Biological Sciences > C170 Population Biology
C Biological Sciences > C500 Microbiology
C Biological Sciences > C100 Biology
Divisions:College of Science > School of Life Sciences
ID Code:24897
Deposited On:02 Nov 2016 15:30

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