v1
Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum
- NobleID
- NI2P97W49R36S40
- Persistent link
- https://nobleid.org/ark:/48914/w1/20260522/FAD7B294
Type:Preprint
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