Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
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| Description | scientific article published on 2 April 2013 |
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author: Madeleine Hidalgo-Morales Guadalupe del C Rodríguez-Jimenes Pedro García-Alamilla Miguel A García-Alvarado Víctor Robles-Olvera |
| Publication date | April 2, 2013 |
| Language | English |
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