Statistics for Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures

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Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures 285

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Lee_AH_D_2017.pdf 400

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