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2014

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification. Hue Clotilde, Günata Ziya, Bergounhou Audrey, Assemat Sophie, Boulanger Renaud, Sauvage François-Xavier, Davrieux Fabrice. 2014. Food Chemistry, 148 : pp. 240-245.
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