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Stability and degradation products of native flavan-3-ols and anthocyanins through fermentation and roasting of Theobroma cacao beans : potential markers for distinguishing white-seeded cultivars

Bibliographic reference De Taeye, Cédric. Stability and degradation products of native flavan-3-ols and anthocyanins through fermentation and roasting of Theobroma cacao beans : potential markers for distinguishing white-seeded cultivars.  Prom. : Collin, Sonia
Permanent URL http://hdl.handle.net/2078.1/184598