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Researcher investigates cacao 'fingerprints' for production of better chocolate

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Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled fermentation—and high-quality chocolate.

retrieved 7 September 2023 from https://phys.org/news/2023-09-cacao-fingerprints-production-chocolate.html

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