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Food Chemistry|August 11, 2020
Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controlsCamilla Scavarda, Chiara Cordero, Giulia Strocchi, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitationEloisa Bagnulo, Camilla Scavarda, Cristian Bortolini, et al.
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