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The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation

Journal of the National Science Foundation of Sri Lanka · 1989

https://doi.org/10.4038/jnsfsr.v17i2.8222

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This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text. Citations recorded: 2.