Preliminary results from chemical analyses of selected cacao (Theobroma cacao L.) accessions: trainig experiences at CIRAD
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| Main Authors: | , , , , |
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| Format: | book_section biblioteca |
| Language: | eng |
| Published: |
UWI
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| Subjects: | Q04 - Composition des produits alimentaires, fève de cacao, composition chimique, HPLC, flaveur, composé phénolique, purine, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_24469, http://aims.fao.org/aos/agrovoc/c_10893, http://aims.fao.org/aos/agrovoc/c_5772, http://aims.fao.org/aos/agrovoc/c_6379, http://aims.fao.org/aos/agrovoc/c_7933, |
| Online Access: | http://agritrop.cirad.fr/557755/ http://agritrop.cirad.fr/557755/1/ID557755.pdf |
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