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A Simple Chemical Method Reduces Ochratoxin A in Contaminated Cocoa Shells

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Validation of a high-performance liquid chromatography analytical method for ochratoxin A quantification in cocoa beans

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Ochratoxin A in cocoa and chocolate sampled in Canada

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Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

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