Cocoa
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:
BicalutamideAmmonium SulfamateIpecacTungstic(VI) Acid
Balsam MeccaMezlocillinCymoxanilBarium Bromide
Albizziino-NitroanilineFerumoxides3,4-Benzphenanthrene
Crotonic AcidMenthyl AnthranilateQuisqualic AcidAllyl Chloride
©2006-2023 DrugFuture->Chemical Index Database