Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans

Article

Abstract: Cocoa presents a high fat content and a unique fatty acid profile defining its technological and nut

Palabras claves:

Arriba cocoa, FAT, fatty acid, Multivariate analysis, palmitic acid, Stearic acid

Autores:

Espín S., García-Viguera C., Mena P., Quiroz J., Rosales C., Samaniego I., Wilman Ismael Carrillo Terán

Fuentes:

google

scopus