Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Quantification of fatty acid and mineral levels of selected seeds, nuts, and oils in Ghana;Adjepong;Journal of Food Composition and Analysis,2017
3. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation;Afoakwa;Journal of Food Science & Technology,2013
4. Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru;Arévalo-Gardini;The Science of the Total Environment,2017
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