Results 221 to 230 of about 175,935 (244)
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Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
Trends in Food Science and Technology, 2018Rocio Campos-Vega, Bassoodeo Dave Oomah
exaly
Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
Critical Reviews in Food Science and Nutrition, 2008Emmanuel Ohene Afoakwa
exaly
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
Food Research International, 2016John Edem Kongor +2 more
exaly
Cocoa agroforestry is less resilient to sub‐optimal and extreme climate than cocoa in full sun
Global Change Biology, 2018Issaka Abdulai +2 more
exaly
Environmental performance of cocoa production from monoculture and agroforestry systems in Indonesia
Journal of Cleaner Production, 2016Budi Utomo, Shabbir H Gheewala
exaly