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Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen

C Hue1, Z Gunata, A Bergounhou

  • 1Valrhona SA, 8 quai du Général de Gaulle, 26600 Tain l'Hermitage, France.

Food Chemistry
|November 23, 2013
PubMed

Keywords:
Ammonia nitrogenCocoaConwayFermentationNear-infrared spectroscopy

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