Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)
Open Access
- 27 June 1989
- journal article
- Published by Sri Lanka Journals Online in Journal of the National Science Foundation of Sri Lanka
- Vol. 17 (1) , 15
- https://doi.org/10.4038/jnsfsr.v17i1.8237
Abstract
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