Effect of maturity on some chemical components of cocoa
- 1 September 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (9) , 873-876
- https://doi.org/10.1002/jsfa.2740320906
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The correlation between the physical properties and structure of alcohols and their gas chromatographic behaviour on polar and non-polar stationary phases : I. C1-C8 straight-chain alcoholsJournal of Chromatography A, 1977
- Theobromine and caffeine content of the cocoa bean during its growthJournal of the Science of Food and Agriculture, 1971
- Examination of sugars in cocoa powder by two-dimensional thin-layer chomatographyJournal of Chromatography A, 1968
- Wilt of Cacao Fruits (Theobroma Cacao)Annals of Botany, 1943