Abstract
THE purple pigment in the cotyledons of unfermented Forastero cacao is distributed in separate cells which are readily seen in cut sections. These separate cells can also be seen in sections from the Pale Criollo cacaos, though they are not coloured purple.
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References
Whymper, Chimie et Industrie, 30, 507 (1933).
Knapp, “Cacao Fermentation”, 58 (John Bale, Sons and Curnow, 1937).
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BROWN, H. Separation of Pigment Cells of Cacao. Nature 173, 492 (1954). https://doi.org/10.1038/173492a0
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DOI: https://doi.org/10.1038/173492a0
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