Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry

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dc.contributor.authorNikolai Kuhnert
dc.contributor.authorRoy N. D'souza
dc.contributor.authorBritta Behrendsa
dc.contributor.authorMatthias S. Ullrich
dc.contributor.authorMatthias Witt
dc.date.accessioned2021-04-19T05:03:26Z
dc.date.available2021-04-19T05:03:26Z
dc.date.issued2020
dc.identifier.citationFood Research International 133 (2020) 109209en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8220
dc.language.isoenen_US
dc.subjectcocoaen_US
dc.subjectFermentationen_US
dc.subjectMass spectrometryen_US
dc.subjectMetabolomicsen_US
dc.subjectData basesen_US
dc.titleInvestigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometryen_US
dc.typeArticleen_US

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