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.

Others monographs:
α-Bromoisobutyric AcidAllopregnan-3α-ol-20-oneLead ChlorideClomacran
Suet, PreparedNopolAprinocarsenPhenolphthalin
Cariporideα-Aminoadipic Acid1-ButeneDimethirimol
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