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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting
PaperCitations, authors & open-access status
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 122 citations, 2013 year and closed oa status.
122
Citations
2013
Year
closed
OA Status