https://www.selleckchem.com/pr....oducts/abc294640.htm
Experimental m/z values were compared to these databases and conclusions drawn with respect to the composition of fermenting beans with tentative fermentation products suggested.The cocoa botanical and geographical origin and the primary processing steps applied by cocoa farmers at the beginning of the supply chain influence the chemical compositional traits of the cocoa beans. These features are carried along the supply chain as intrinsic markers up to the final products. These intrinsic markers could be used for tracking and tracing
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