Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)

Elsa Hegmann , Wiebke Niether

https://doi.org/10.5073/jabfq.2020.093.033

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Journal: Journal of applied botany and food quality	Publication Date: Dec 1, 2020
Citations: 5

Abstract

Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)

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