The effect of the maturation process on fermented cocoa beans ii:acids, sugars, xanthines, pyrazines and anthocyanins

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dc.contributor.authorAbeygunasekera, D.D.en_US
dc.contributor.authorJansz, E.R.en_US
dc.date.accessioned2010-07-06T11:05:01Z
dc.date.available2010-07-06T11:05:01Z
dc.date.issued1989en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 17(1):p.35-42en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6182
dc.publisherNational Sceince Council:Colomboen_US
dc.subjectFermentationen_US
dc.subjectChemical analysisen_US
dc.subjectAcidityen_US
dc.subjectFood processingen_US
dc.subjectFlavouring agentsen_US
dc.subject.lccFood scienceen_US
dc.titleThe effect of the maturation process on fermented cocoa beans ii:acids, sugars, xanthines, pyrazines and anthocyaninsen_US
dc.typeArticleen_US

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