Differences between the content of phenolic compounds in...

Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacaoL.)

Silke Elwers, Alexis Zambrano, Christina Rohsius, Reinhard Lieberei
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Volume:
229
Language:
english
Pages:
12
DOI:
10.1007/s00217-009-1132-y
Date:
October, 2009
File:
PDF, 476 KB
english, 2009
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