Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
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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.
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Brasil, Amazonas, Manaus, Aroma, Chocolate, Cupuaçu, Semente, Theobroma Grandiflorum