Peculiarity of the accumulation of free amino acids during cocoa fermentation
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 31 (4) , 295-311
- https://doi.org/10.1016/0308-8146(89)90071-x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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