cacao bean

n.

可可豆；

Vallakam
Vallakam
Varieties of the future: Identification of 'broad spectrum' genetic resistance in sugar beet
Chocolate and Confectionary
Oxalic acid in foods.
Reorganization of a deeply incised drainage: role of deformation, sedimentation and groundwater flow
Normal-phase high-performance liquid chromatographic separation of procyanidins from cacao beans and grape seeds
Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredie...
Identification of cariostatic substances in the cacao bean husk: their anti-glucosyltransferase and antibacterial activities
Caries inhibitory activity of cacao bean husk extract in in-vitro and animal experiments.