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EFFECT OF MATURITY ON SOME CHEMICAL-COMPONENTS OF COCOA

被引：7
作者：
PACKIYASOTHY, EV
JANSZ, ER
SENANAYAKE, UM
WIJESUNDARA, RC
WICKREMASINGHE, P
机构：
[1] CEYLON INST SCI & IND RES, POB 787, COLOMBO, SRI LANKA
[2] DEPT MINOR EXPORT CROPS, MATALE, SRI LANKA
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 09期
关键词：
D O I：
10.1002/jsfa.2740320906
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：873 / 876
页数：4
相关论文
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[4]   Wilt of cacao fruits (Theobroma cacao) II. A preliminary survey of the carbohydrate metabolism with special reference to wilt susceptibility [J].
Humphries, EC .
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[5]   EXAMINATION OF SUGARS IN COCOA POWDER BY 2-DIMENSIONAL THIN-LAYER CHROMATOGRAPHY [J].
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WIJESKER.RO .
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[6]  
SENANAYAKE UM, 1971, J SCI AGR, V22, P261
[7]  
SENANAYAKE UM, 1967, INT CHOCOLATE REV, V23, P214
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