Effect of fermentation time and drying temperature on volatile compounds in cocoa.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Jacobo Rodríguez-Campos Silvia Maribel Contreras-Ramos |
| Publication date | October 31, 2011 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |