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David Pastorelly
David Pastorelly
Fermentation
Food science
Environmental science
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Temperature Profiles During the Fermentation of Cacao ‘Nacional’ to Understand Chocolate Quality
2020
José I. Reyes-De-Corcuera
Víctor Hernández
Gabriela Maridueña
Juan Manuel Cevallos
Rosa Perez
David Pastorelly
Justine Noel
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