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Q56459925-65239FDB-0AE8-443F-90BD-9E26B9E15355
Q56459925-65239FDB-0AE8-443F-90BD-9E26B9E15355
BestRank
Statement
http://www.wikidata.org/entity/statement/Q56459925-65239FDB-0AE8-443F-90BD-9E26B9E15355
Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
P2860
Q56459925-65239FDB-0AE8-443F-90BD-9E26B9E15355
BestRank
Statement
http://www.wikidata.org/entity/statement/Q56459925-65239FDB-0AE8-443F-90BD-9E26B9E15355
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Statement
wasDerivedFrom
44a6fa99753b7b8fb7773217fbce46fe060df4df
P2860
Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo