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The isotopic profile (δ13C, δ15N, δ18O, δ2H, δ34S) was used to characterise a wide selection of cocoa beans from different renowned production areas (Africa, Asia, Central and South America). The factors most influencing the isotopic signatures of cocoa beans were climate and altitude for δ13C and the isotopic composition of precipitation water for δ18O and δ2H, whereas δ15N and δ34S were primarily...
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