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Journal article

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. Servent Adrien, Boulanger Renaud, Davrieux Fabrice, Pinot Marie-Neige, Tardan Eric, Forestier-Chiron Nelly, Hue Clotilde. 2018. Food Research International, 107 : pp. 675-682.
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This list was generated on Sun Sep 13 08:56:53 2020 CEST.