✦ LIBER ✦
Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa ( Theobroma cacao ) beans
✍ Scribed by Romero-Cortes, Teresa; Salgado-Cervantes, Marco Antonio; García-Alamilla, Pedro; García-Alvarado, Miguel Angel; del C Rodríguez-Jimenes, Guadalupe; Hidalgo-Morales, Madeleine; Robles-Olvera, Víctor
- Book ID
- 121195428
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 343 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0022-5142
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