Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy - Concepedia

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Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy

58

Citations

29

References

2016

Year

Paul Vargas Jentzsch, Valerian Ciobotă, Wilson Salinas, Bernd Kampe, Pedro M. Aponte, Petra Rösch, Jürgen Popp, Luis A. Ramos

Food ChemistryEcuadorian VarietiesFermented Cocoa Beans

References

	Year	Citations

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