The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa
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| Main Authors: | , , , , , , |
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| Format: | article biblioteca |
| Language: | fre |
| Published: |
Sage
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| Subjects: | Q04 - Composition des produits alimentaires, F60 - Physiologie et biochimie végétale, U30 - Méthodes de recherche, fève de cacao, spectroscopie infrarouge, qualité, caféine, théobromine, catéchine, composé de la flaveur, composition chimique, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_1183, http://aims.fao.org/aos/agrovoc/c_16088, http://aims.fao.org/aos/agrovoc/c_33963, http://aims.fao.org/aos/agrovoc/c_28309, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_8186, |
| Online Access: | http://agritrop.cirad.fr/563987/ http://agritrop.cirad.fr/563987/1/document_563987.pdf |
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