Nickel and copper accumulate at low concentrations in cacao beans cotyledons and do not affect the health of chocolate consumers
Medauar, Caique C., Bahia, Bismark L., Santana, Thays M., Dos Reis, Márcia E. S., Soares, Mariana B., Santos, Carolina A., Pinto, Flávia da C., De Almeida, Alex A. F., De Souza Júnior, José O.
Published in Spanish journal of agricultural research : SJAR (01.01.2019)
Published in Spanish journal of agricultural research : SJAR (01.01.2019)
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