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EJLT.201300474
EJLT.201300474
http://dx.doi.org/10.1002/EJLT.201300474
Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars
P356
Q57581656-E6B9B2D5-6A9B-4120-BEBE-C31FF231415B
P356
EJLT.201300474
http://dx.doi.org/10.1002/EJLT.201300474