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

Universität Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.2026-06-30http://hdl.handle.net/123456789/381071The 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.openAccessBrasilAmazonasManausAromaChocolateCupuaçuSementeTheobroma GrandiflorumUtilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.Resumo em anais e proceedings