Water content, aw, and enzyme activity (xaa-prolyl-dipeptidyl aminopeptidase) during the germination process of cocoa beans (Theobroma cacao L.)

M. L. Sánchez-Mundo, M. X. Quintanilla-Carvajal, C. Bautista-Muñoz, G. F. Gutiérrez-López, M. E. Jaramillo-Flores

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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