Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation by Velásquez-Reyes Dulce, Gschaedler Anne, Kirchmayr Manuel, Avendaño-Arrazate Carlos, Rodríguez-Campos Jacobo, Calva-Estrada Sergio de Jesús, Lugo-Cervantes Eugenia

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