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Amy Moore
Amy Moore
Virginia Tech
Food science
Fermentation
Roasting
Chemistry
Pulp (paper)
2
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Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)
2019
Kathryn C. Racine
Brian D. Wiersema
Andrew H. Lee
Laura E. Griffin
Lauren A. Essenmacher
Amy Moore
Joshua D. Lambert
Amanda C. Stewart
Andrew P. Neilson
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Cider production from high-tannin cultivars: Improved fermentation management strategies
2019
Paulette Cairns
Kathryn C. Racine
Katherine Phetxumphou
Amy Moore
Sihui Ma
Daniel L. Gallagher
Jacob Lahne
Haibo Huang
Amanda C. Stewart
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