Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Author: Lima Lídia J. R.  

Publisher: Taylor & Francis Ltd

ISSN: 1040-8398

Source: Critical Reviews in Food Science and Nutrition, Vol.51, Iss.8, 2011-09, pp. : 731-761

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