Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)
Level of anthocyanin content in flush is different between fine flavor cocoa and bulk cocoa. This study was aimed to determine the potential of anthocyanin and chlorophyll content in flush as one of the selection indicator for fine flavor cocoa. Flush sampling was carried out at Cocoa Germplasm Coll...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2016-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/244 |