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

Published 2011 View Full Article

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Title
Effect of fermentation time and drying temperature on volatile compounds in cocoa
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 1, Pages 277-288
Publisher
Elsevier BV
Online
2011-11-02
DOI
10.1016/j.foodchem.2011.10.078

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