Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting is a paper indexed in ScholarIQ from OpenAlex.
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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has 122 citations in the OpenAlex counts ScholarIQ stores.
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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has 2013 year in the ScholarIQ index.
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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has closed oa status in the ScholarIQ index.
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