Título:	Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
Autor:	REISDORFF, C. ROHSIUS, C. MÜLLER, S. SOUZA, A. das G. C. de LIEBEREI, R.
Afiliación:	Universität Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
Año:	2002
Referencia:	In: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS. ACHIEVEMENTS AND PROSPECTS OF COOPERATIVE RESEARCH, 2000, Hamburg. Proceedings... Hamburg: SHIFT: MADAM: WAVES, 2002. p. 155-156.
Descripción:	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
Palabras clave:	Brasil Amazonas Manaus
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPAA)