Article Versions Notes

Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S. Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods. 2024; 13(1):137. https://doi.org/10.3390/foods13010137

Streule, Stefanie, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, and Susanne Miescher Schwenninger. 2024. "Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory" Foods 13, no. 1: 137. https://doi.org/10.3390/foods13010137

Streule, S., Freimüller Leischtfeld, S., Galler, M., Motzer, D., Poulose-Züst, M., & Miescher Schwenninger, S. (2024). Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods, 13(1), 137. https://doi.org/10.3390/foods13010137