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Authors
- Barel, Michel
- Baréa, Bruno
- Cazals, Guillaume
- Cocolin, Luca
- Durand, Erwann
- Durand, Thierry
- Ferrocino, Ilario
- Figueroa-Espinoza, Maria C
- Figueroa-Espinoza, Maria Cruz
- Figueroa-Hernández, Claudia
- Galano, Jean-Marie
- Gamboa-Becerra, Roberto
- Gonzalez-Rios, Oscar
- González-Ríos, Oscar
- González-Ríos, Óscar
- Guiraud, Joseph-Pierre
- Guyot, Bernard
- Gálvez-Ponce, Eligio
- Ruesgas-Ramón, Mariana
- Suárez-Quiroz, Mirna L
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Topics
- Aspergillus niger
- Aspergillus ochraceus
- Bacterial Physiological Phenomena
- Biodiversity
- Biomarkers
- Cacao
- Chemical Fractionation
- Chocolate
- Chromatography, High Pressure Liquid
- Chromatography, Liquid
- Coffea
- Coffee
- Fatty Acids
- Fermentation
- Flavoring Agents
- Food Contamination
- Plant Extracts
- analysis
- chemistry
- methods
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