Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

@inproceedings{Guehi2008ImpactOC,
  title={Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans},
  author={Simplice Tagro Guehi and Michael Dingkuhn and Emile Cros and G{\'e}rard Fourny and Robert Ratomahenina and Guy Moulin and Anne Clement Vidal},
  year={2008}
}
Laboratoire de Biochimie et de Technologie Alimentaire. UFR Sciences et Technologies des Aliments. Université d’Abobo-Adjamé. 02 Bp 801 Abidjan 02. Côte d’Ivoire. CIRAD-AMIS, Equipe Ecotrop, TA 40/01, 34398 Montpellier Cedex 5, France. CIRAD-CP/Programme Cacao, Laboratoire de Chimie-Technologie du cacao, TA 80/16, 34398 Montpellier Cedex 5, France. INRA-Montpellier, Laboratoire de microbiologie industrielle et de génétique des microorganismes, 2 Place Viala, 34000 Montpellier, France. 

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