Substantial equivalence analysis in fruits from three Theobroma species through chemical composition and protein profiling

2026-01-292026-01-29201810.1016/j.foodchem.2017.07.1282-s2.0-85026647159https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28318Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceSubstantial equivalence analysis in fruits from three Theobroma species through chemical composition and protein profilingresearch article