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Journal: FermentationVolume: 9Number: 166
Article: Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
  • Authors:
  • Orlando Meneses Quelal1,*,
  • David Pilamunga Hurtado1 and
  • Andrés Arroyo Benavides2
  • et al.
Link: https://www.mdpi.com/2311-5637/9/2/166

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