2.NSF Publications
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Item Effect of the maturation process on fermented cocoa bean I:free amino acids and volatile carbonyls(National Sceince Council:Colombo, 1989) Abeygunasekera, D.D.; Jansz, E.R.Item The effect of the maturation process on fermented cocoa beans ii:acids, sugars, xanthines, pyrazines and anthocyanins(National Sceince Council:Colombo, 1989) Abeygunasekera, D.D.; Jansz, E.R.