Cite
HARVARD Citation
Gyedu-Akoto, E. et al. (2021). Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices. Nutrition & food science. 51 (6), pp. 989-1005. [Online].
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Gyedu-Akoto, E. et al. (2021). Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices. Nutrition & food science. 51 (6), pp. 989-1005. [Online].