Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
about
Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivarsPhysicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
P2860
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
description
2013 nî lūn-bûn
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2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
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2013年學術文章
@zh-hant
name
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@ast
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@en
type
label
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@ast
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@en
prefLabel
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@ast
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@en
P2093
P2860
P356
P1433
P1476
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
@en
P2093
Fenglin Gu
Huasong Wu
Qinghuang Wang
Yiming Fang
P2860
P304
P356
10.3390/FOODS2020183
P577
2013-05-21T00:00:00Z