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The impact of roasting on cocoa quality parameters
Ruth Fabiola Peña-Correaa Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
https://orcid.org/0000-0002-3661-7120View further author information
Burçe Ataç Mogolb Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Beytepe, Ankara, Turkey
https://orcid.org/0000-0002-1117-030XView further author information
Vincenzo Foglianoa Department of Food Quality and Design, Wageningen University & Research, Wageningen, The NetherlandsCorrespondence[email protected]
https://orcid.org/0000-0001-8786-9355View further author information
Pages 4348-4361
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Published online: 16 Nov 2022
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