Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof von Assi-Clair, Brice J., Koné, Maï K., Kouamé, K., Lahon, M. C., Berthiot, L., Durand, N., Lebrun, M., Julien-Ortiz, A., Maraval, I., Boulanger, R., Guéhi, Tagro S.

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