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Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.
J Food Sci Technol. 2022 Nov;59(11):4466-4478. doi: 10.1007/s13197-022-05526-w. Epub 2022 Jun 20.
J Food Sci Technol. 2022.
PMID: 36193455
Free PMC article.
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