Concepedia

Publication | Closed Access

Effect of fermentation time and drying temperature on volatile compounds in cocoa

DOI

228

Citations

32

References

2011

Year

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Silvia Maribel Contreras-Ramos, Ignacio Orozco‐Avila, Eugenia Jaramillo-Flores, Eugenia Lugo‐Cervantes
Food Chemistry

References

YearCitations

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