Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)

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dc.contributor.authorAbeygunasekera, D.D.en_US
dc.contributor.authorJansz, E.R.en_US
dc.date.accessioned2010-07-06T11:15:21Z
dc.date.available2010-07-06T11:15:21Z
dc.date.issued1989en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 17(1):p.15-22en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6689
dc.publisherNational Science Council:Colomboen_US
dc.subjectChemical analysisen_US
dc.subjectTheobroma cacaoen_US
dc.subject.lccFood scienceen_US
dc.titleRelationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)en_US
dc.typeArticleen_US

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