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Roasting-induced changes in cocoa beans with respect to the mood pyramid.
Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K. Lemarcq V, et al. Among authors: sioriki e. Food Chem. 2020 Dec 1;332:127467. doi: 10.1016/j.foodchem.2020.127467. Epub 2020 Jul 4. Food Chem. 2020. PMID: 32663755