Cacao polyphenolic substances. 2. Changes during fermentation
Author:
- 1 July 1952
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 51 (4) , 516-520
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Cacao polyphenolic substances. 1. Fractionation of the fresh beanBiochemical Journal, 1952
- Studies on the “fermentation” of Ceylon teaBiochemical Journal, 1940