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1 Ergebnisse
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Key Aromatic Volatile Compounds from Roasted Cocoa Beans, C..:
Orlando Meneses Quelal
;
David Pilamunga Hurtado
;
Andrés Arroyo Benavides
..
Fermentation for Food and Beverages. , 2023
Link:
https://doi.org/10.3390/fermentation9020166
RT Journal T1
Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2311-5637_9_2_166_&Exemplar=1&LAN=DE A1 Orlando Meneses Quelal A1 David Pilamunga Hurtado A1 Andrés Arroyo Benavides A1 Pamela Vidaurre Alanes A1 Norka Vidaurre Alanes PB Multidisciplinary Digital Publishing Institute YR 2023 K1 aroma profile K1 odor threshold K1 odor activity value K1 fermentation K1 cocoa liquor K1 chocolate JF Fermentation for Food and Beverages LK http://dx.doi.org/https://doi.org/10.3390/fermentation9020166 DO https://doi.org/10.3390/fermentation9020166 SF ELIB - SuUB Bremen
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