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Bacterias e fermentos son esenciais na produción do preciado dulce procedente do cacao. E si, a nunca ben ponderada química xoga un papel fundamental. Por Raúl Rivas González. The Conversation España
Microorganismos, química e chocolate: unha relación deliciosa
boisimo.gciencia.com
Bacterias e fermentos son esenciais na produción do preciado dulce procedente do cacao
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