Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters
| Autores principales: | , , |
|---|---|
| Formato: | Póster |
| Lenguaje: | Inglés |
| Publicado: |
Bioversity International
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/101556 |
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