APPLICATION OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02354.x/fullpdf
Reference19 articles.
1. Enzymologische und cytologische probleme der kakoaufberertung;Biehl;Ann. Technol. Agric.,1972
2. Separation of pigmented cells of cacao;Brown;Nature,1954
3. Über die Bestimmung und den Gehalt von Theobromin und Theophyllin in Mate, Kola und Kakao
4. Determination of theobromine in cacao residues;Gerritsma;Analyst,1953
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