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The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species

✍ Scribed by Marina V. Copetti; Beatriz T. Iamanaka; Raimundo C. Mororó; José L. Pereira; Jens C. Frisvad; Marta H. Taniwaki

No coin nor oath required. For personal study only.

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