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1 Ergebnisse
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Key Aromatic Volatile Compounds from Roasted Cocoa Beans, C..:
Quelal, Orlando Meneses
;
Hurtado, David Pilamunga
;
Benavides, Andrés Arroyo
..
Fermentation. 9 (2023) 2 - p. 166 , 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=cr-10.3390_fermentation9020166&Exemplar=1&LAN=DE A1 Quelal, Orlando Meneses A1 Hurtado, David Pilamunga A1 Benavides, Andrés Arroyo A1 Alanes, Pamela Vidaurre A1 Alanes, Norka Vidaurre PB MDPI AG YR 2023 SN 2311-5637 JF Fermentation VO 9 IS 2 SP 166 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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