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Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A
John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000…
Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties
High yielding cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with distinct chemical composition and cyanogenic glucoside concentrations. This study characterized these improved…