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Comparative Study|Journal Article |
| endingPage |
10251 |
| issn |
1520-5118
0021-8561 |
| issueIdentifier |
21 |
| pageRange |
10244-10251 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
10244 |
| bibliographicCitation |
Frauendorfer F, Schieberle P. Changes in key aroma compounds of Criollo cocoa beans during roasting. J Agric Food Chem. 2008 Nov 12;56(21):10244–51. doi: 10.1021/jf802098f. PMID: 18925740. |
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http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_0345a60fb09c49414980105915e21d97 |
| date |
2008-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1021/jf802098f
https://pubmed.ncbi.nlm.nih.gov/18925740 |
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https://portal.issn.org/resource/ISSN/0021-8561
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting |
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