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Journal: Foods, 2024
Volume: 13
Number: 2614
Article:
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis
Authors:
by
Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E. González-Orozco, Isabelle Maraval, Renaud Boulanger and Sebastián Escobar
Link:
https://www.mdpi.com/2304-8158/13/16/2614
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