Structural Formula Vector Image
Title: Cocoa
Literature References: A powder prepd from the roasted and cured kernels of ripe seeds of Theobroma cacao L. and other species of Theobroma, Sterculiaceae. For bibliography see Cacao Shell.
Properties: Brownish powder of chocolate odor and taste.
Use: In nutrient beverages; as flavoring.

Other Monographs:
NeptuniumDextrinDiathymosulfone2-Nitro-4-sulfobenzoic Acid
Appel's SaltProtocatechuic AcidLopinavirγ-Hydroxybutyrate
DialiforAluminum TartrateAmmonium CaprylateStrontium Bromide
Sodium CobaltinitriteN,N-DimethylanilineSeocalcitolAllidochlor
©2006-2023 DrugFuture->Chemical Index Database