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Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacaoL.)
Silke Elwers, Alexis Zambrano, Christina Rohsius, Reinhard LiebereiVolume:
229
Language:
english
Pages:
12
DOI:
10.1007/s00217-009-1132-y
Date:
October, 2009
File:
PDF, 476 KB
english, 2009