Título:	Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
Autoria:	REISDORFF, C. ROHSIUS, C. MÜLLER, S. SOUZA, A. das G. C. de LIEBEREI, R.
Afiliação:	Universität Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
Ano de publicação:	2002
Referência:	In: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS. ACHIEVEMENTS AND PROSPECTS OF COOPERATIVE RESEARCH, 2000, Hamburg. Proceedings... Hamburg: SHIFT: MADAM: WAVES, 2002. p. 155-156.
Conteúdo:	The general challenge of this project is to improve the understanding of natural and man-made ecosystems as bases for the development of sustainable land use practices in the Central Amazon.
Thesagro:	Aroma Chocolate Cupuaçu Semente Theobroma Grandiflorum
Palavras-chave:	Brasil Amazonas Manaus
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CPAA)