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. 2021 May 15;344:128663. doi: 10.1016/j.foodchem.2020.128663

Fig. 5.

Fig. 5

Results of manual sorting of whole cacao nibs for total fat content. a) Hypercubes of the scanned beans, shown at ~ 1000 nm. b) Average fat content in the three sub-batches, analysed by the reference method (3 beans picked per each batch selected). Bars indicate the standard deviation, and different letters indicate statistically significant differences among the fractions (p < 0.05).