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Journal: Appl. Sci., 2021
Volume: 11
Number: 2698

Article: Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)
Authors: by Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś and Agata Górska
Link: https://www.mdpi.com/2076-3417/11/6/2698

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