أرسل هذا في رسالة قصيرة: Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting

 ______     _____              __   __            
|      \\  |  ___||     ___    \ \\/ //   ____    
|  --  //  | ||__      /   ||   \ ` //   |    \\  
|  --  \\  | ||__     | [] ||    | ||    | [] ||  
|______//  |_____||    \__ ||    |_||    |  __//  
`------`   `-----`      -|_||    `-`'    |_|`-`   
                         `-`             `-`