Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential. [electronic resource]

By: Contributor(s): Producer: 20161109Description: 66-72 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 205
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Publication Type: Journal Article

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