{"title":"Flavor Development during Cocoa Roasting","authors":"S. Sharif","doi":"10.1201/9781315113104-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325891,"journal":{"name":"Drying and Roasting of Cocoa and Coffee","volume":"20 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Drying and Roasting of Cocoa and Coffee","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315113104-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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