Physicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast.

Autor:	Balladares, Carlos1, Chóez-Guaranda, Ivan2, García, Jairo3, Sosa, Daynet2,3, Pérez, Sebastián4, González, Juan Emilio4, Viteri, Rafael2, Barragán, Ana2, Quijano-Avilés, María2, Manzano, Patricia2,3 pmanzano@espol.edu.ec
Zdroj:	Emirates Journal of Food & Agriculture (EJFA). 2016, Vol. 28 Issue 10, p741-745. 5p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu