Results 61 to 63 of about 58,720,241 (63)

The elemental composition of chocolates is related to cacao content and origin: A multi-element fingerprinting analysis of single origin chocolates

Journal of Food Composition and Analysis, 2019
Bart de Ketelaere, Ruth Vanderschueren, Daniela Montalvo   +2 more
exaly  

A systematic description of cacao clones. III. Relationships between clones, between characteristics and some consequences for the cacao breeding

Euphytica, 1983
exaly  

Focused microwaves-assisted extraction of theobromine and caffeine from cacao

Food Chemistry, 2011
exaly