The production of aldehydes from the aminoacids in the fermented and roasted cocoa bean
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Main Authors: | 61247 Darsley, R.R., 107834 Quesnel, V.C., 20756 University of the West Indies, St. Augustine (Trinidad y Tobago) |
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Format: | biblioteca |
Published: |
St. Augustine (Trinidad y Tobago)
1970
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Subjects: | CACAO, FERMENTACION, TOSTADO, ALDEHIDOS, AMINOACIDOS, COMPUESTOS ORGANICOS, COMPOSICION QUIMICA, |
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