Cite
HARVARD Citation
Fayeulle, N. et al. (2018). Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food chemistry. pp. 207-212. [Online].
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Fayeulle, N. et al. (2018). Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food chemistry. pp. 207-212. [Online].