Abeygunasekera, D.D.Jansz, E.R.2010-07-062010-07-061989Journal of the National Science Council of Sri Lanka, 17(1):p.23-33https://dl.nsf.gov.lk/handle/1/6342IncubationFood processingAcidityFood scienceEffect of the maturation process on fermented cocoa bean I:free amino acids and volatile carbonylsArticle