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The effects of the phytochemistry of cocoa on the food chem..:
Peter Mudiaga Etaware
http://www.sciencedirect.com/science/article/pii/S2666566221000344. , 2021
Link:
https://doi.org/10.1016/j.fochms.2021.100043
RT Journal T1 <Title>The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e81b9e82716a415d847489ba7d76c649&Exemplar=1&LAN=DE A1 Peter Mudiaga Etaware PB Elsevier YR 2021 K1 Cacao beans K1 Chocolate K1 Genetically modified hybrids K1 Phytochemicals K1 Disease resistance K1 Food chemistry K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S2666566221000344 LK http://dx.doi.org/https://doi.org/10.1016/j.fochms.2021.100043 DO https://doi.org/10.1016/j.fochms.2021.100043 SF ELIB - SuUB Bremen
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