| 标题 |
Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:J. Van Durme; Isabel Ingels; A. De Winne 出版日期:2016-08-15 |
| 求助人 | |
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(2025-6-4)