Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.

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dc.contributorUniversität Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
dc.creatorREISDORFF, C.
dc.creatorROHSIUS, C.
dc.creatorMÜLLER, S.
dc.creatorSOUZA, A. das G. C. de
dc.creatorLIEBEREI, R.
dc.date2018-12-17T23:34:37Z
dc.date2018-12-17T23:34:37Z
dc.date2004-03-17
dc.date2002
dc.date2019-02-04T11:11:11Z
dc.date.accessioned2026-06-30T23:24:10Z
dc.descriptionThe 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.
dc.identifierIn: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS. ACHIEVEMENTS AND PROSPECTS OF COOPERATIVE RESEARCH, 2000, Hamburg. Proceedings... Hamburg: SHIFT: MADAM: WAVES, 2002. p. 155-156.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/673189
dc.identifier.urihttp://hdl.handle.net/123456789/381071
dc.languageeng
dc.rightsopenAccess
dc.subjectBrasil
dc.subjectAmazonas
dc.subjectManaus
dc.subjectAroma
dc.subjectChocolate
dc.subjectCupuaçu
dc.subjectSemente
dc.subjectTheobroma Grandiflorum
dc.titleUtilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
dc.typeResumo em anais e proceedings

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