Variations of peroxidase activity in cocoa ( Theobroma cacao L.) beans during their ripening, fermentation and drying
| Autor: | Sakharov, Ivan Yu. *, Ardila, Gerardo Bautista |
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| Zdroj: | In Food Chemistry 1999 65(1):51-54 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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