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Effect of fermentation time and drying temperature on volatile compounds in cocoa

✍ Scribed by J. Rodriguez-Campos; H.B. Escalona-Buendía; S.M. Contreras-Ramos; I. Orozco-Avila; E. Jaramillo-Flores; E. Lugo-Cervantes

Book ID
113626337
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
479 KB
Volume
132
Category
Article
ISSN
0308-8146

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