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Cocoa trinitario

Elwers S, Zambrano A, Rohsius C, Lieberei R (2009) Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.). Eur Food Res Technol 229 937-948... [Pg.1614]

Sukha, D. A., Butler, D.R., Umaharan, P. and Boult, E. (2008) The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. Eur Food Res Technol 226, 405-413. [Pg.278]

See other pages where Cocoa trinitario is mentioned: [Pg.173]    [Pg.956]    [Pg.1601]    [Pg.1607]    [Pg.216]    [Pg.277]    [Pg.249]    [Pg.255]   
See also in sourсe #XX -- [ Pg.277 ]



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