Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients (Q35549641)
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scientific article published on 14 September 2011
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English | Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients |
scientific article published on 14 September 2011 |
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Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients (English)
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Stephen C Bergmeier
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W Jeffrey Hurst
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Susann H Krake
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Mark J Payne
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Kenneth B Miller
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David A Stuart
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14 September 2011
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14 September 2011
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