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Journal: Foods, 2024
Volume: 13
Number: 137
137
Article: Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory
Authors: by Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst and Susanne Miescher Schwenninger
Link: https://www.mdpi.com/2304-8158/13/1/137

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