Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
The general challenge of this project is to improve the understanding of natural and man-made ecosystems as bases for the development of sustainable land use practices in the Central Amazon.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Parte de livro biblioteca |
| Language: | English eng |
| Published: |
2004-03-17
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| Subjects: | Brasil, Amazonas, Manaus, Aroma, Chocolate, Cupuaçu, Semente, Theobroma Grandiflorum, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/673189 |
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| Summary: | The general challenge of this project is to improve the understanding of natural and man-made ecosystems as bases for the development of sustainable land use practices in the Central Amazon. |
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