tlooto
Sign up
Agricultural and Food SciencesBiology

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

Elsa Hegmann, W. Niether, C. Rohsius, W. Phillips, R. Lieberei

2020.12.1JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

DOI: 10.5073/jabfq.2020.093.033

Abstract

Abstract is not available.

Citation format

HEGMANN, Elsa, et al. Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (theobroma cacao l.). JOURNAL OF APPLIED BOTANY AND FOOD QUALITY, 2020, 93: 266–275.