Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

出版年份 2014 全文链接

标题

作者

关键词

出版物

Volume 157, Issue -, Pages 94-99

出版商

Elsevier BV

发表日期

2014-02-12

DOI

10.1016/j.foodchem.2014.01.116

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