Cite
HARVARD Citation
Miguel, M. et al. (2017). Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. Lebensmittel-Wissenschaft + Technologie =. pp. 362-369. [Online].
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Miguel, M. et al. (2017). Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. Lebensmittel-Wissenschaft + Technologie =. pp. 362-369. [Online].