↓ Skip to main content

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Overview of attention for article published in BMC Chemistry, September 2011
Altmetric Badge

Mentioned by

blogs
1 blog
twitter
5 X users
facebook
2 Facebook pages
video
1 YouTube creator

Citations

dimensions_citation
72 Dimensions

Readers on

mendeley
226 Mendeley