APPLICATION OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS

✍ Scribed by D. J. TIMBIE; L. SECHRIST; P. G. KEENEY

• Book ID: 108803149
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 384 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02354.x