Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting is a paper indexed in PICO Portal from OpenAlex.
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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has 122 citations in the OpenAlex counts PICO Portal stores.
When was Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting published?
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has 2013 year in the PICO Portal index.
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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting has closed oa status in the PICO Portal index.
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