Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao
Noor Ariefandie Febrianto, Fan Zhu
Topics & Concepts
TheobromaSterculiaceaeRoastingFlavorCOCOA BEANFood scienceChemistryHorticulturePolyphenolBiologyBotanyPhysical chemistryBiochemistryFermentationAntioxidantFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyAfrican Botany and Ecology Studies