The impact of fermentation on the distribution of cadmium in cacao beans

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Submitted on : Thursday, November 28, 2019 - 10:25:05 PM
Last modification on : Monday, January 20, 2020 - 10:26:02 AM

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Ruth Vanderschueren, Vincent de Mesmaeker, Sandra Mounicou, Marie-Pierre Isaure, Emmanuel Doelsch, et al.. The impact of fermentation on the distribution of cadmium in cacao beans. Food Research International, Elsevier, 2020, 127, pp.108743. ⟨10.1016/j.foodres.2019.108743⟩. ⟨cirad-02334046v2⟩

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