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  1. 1. Characteristics of the Maillard reaction products formed during the roasting process of cocoa bean and their influence o…

    Principal investigator: Joanna Krystyna Oracz

    Politechnika Łódzka, Wydział Biotechnologii i Nauk o Żywności

    Call: PRELUDIUM 3, Panel: NZ9

Graphic design and implementation: Jakub Piotrowski