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Q36815834-5A37EECF-3CCB-4FE3-9C49-939898DC8E1D
Q36815834-5A37EECF-3CCB-4FE3-9C49-939898DC8E1D
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Statement
http://www.wikidata.org/entity/statement/Q36815834-5A37EECF-3CCB-4FE3-9C49-939898DC8E1D
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.
P2860
Q36815834-5A37EECF-3CCB-4FE3-9C49-939898DC8E1D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36815834-5A37EECF-3CCB-4FE3-9C49-939898DC8E1D
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wasDerivedFrom
cad5bbe30724d8e4966a2f4a33d1686553ec6289
P2860
The microbial ecology of cocoa bean fermentations in Indonesia.