ReviewHeliyon2019
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa.
Efraín M Castro-Alayo et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.
39 papers cite it
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ReviewHeliyon2019
Efraín M Castro-Alayo et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.