Works matching DE "COMPOSITION of cacao"
Results: 5
Physicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast.
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- Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 10, p. 741, doi. 10.9755/ejfa.2016-02-187
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The supply response of cocoa farmers to economic, social and other variables in Trinidad and Tobago.
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- Tropical Agriculture, 2013, v. 90, n. 4, p. 223
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EVALUATIONS OF VESSEL ELEMENTS AND RAYS IN THE TRUNK OF THEOBROMA CACAO.
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- Bulletin of Pure & Applied Sciences-Botany, 2017, v. 36, n. 1, p. 1, doi. 10.5958/2320-3196.2017.00001.5
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Altered physiology, cell structure, and gene expression of Theobroma cacao seedlings subjected to Cu toxicity.
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- Environmental Science & Pollution Research, 2014, v. 21, n. 2, p. 1217, doi. 10.1007/s11356-013-1983-4
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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions.
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- European Food Research & Technology, 2015, v. 241, n. 5, p. 663, doi. 10.1007/s00217-015-2494-y
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