Results 211 to 220 of about 156,873 (238)

Cacao

Books Abroad, 1929
Margaret J. Moore, Maurice Gauchez
openaire   +1 more source

Cacao

Santiago C. Vásquez, Mirian Capa-Morocho, Marlene Molina-Müller, Fernando Granja   +3 more
  +4 more sources

Cacao

2019
Percy Cabala Rosand, Marcia Β. M. Santana, Charles J.L. De Santana   +2 more
openaire   +1 more source

Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru

Science of the Total Environment, 2017
Enrique Arevalo-Gardini, Cesar O Arevalo-Hernandez, Virupax Baligar   +2 more
exaly  

Cacao boom and bust: sustainability of agroforests and opportunities for biodiversity conservation

Conservation Letters, 2009
Yann Clough, Heiko Faust, Teja Tscharntke   +2 more
exaly  

Cacao (Theobroma cacao)

2008
openaire   +1 more source

Cacao domestication I: the origin of the cacao cultivated by the Mayas

Heredity, 2002
J C Motamayor
exaly  

Cacao quality: Highlighting selected attributes

Food Reviews International, 2017
Nicholas B Comerford, Pauline F Grierson
exaly  

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.

Frontiers in Plant Science, 2017
Jaime A Osorio-Guarín, Jhon Berdugo-Cely, Roxana Yockteng   +2 more
exaly