Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Theobroma cacao)
Kammoon T, Boonkum S, Pattanagul P, Tipduangta P, Maniyom S
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Canonical: https://research.holos.house/w/42d7edb7-fe80-418d-b632-ad7b652f2b62