Connection

Patrick Gerard to Cacao

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This is a "connection" page, showing publications Patrick Gerard has written about Cacao.
Patrick Gerard
Connection Strength
0.097
Cacao
  1. Chocolate milk and the Hispanic consumer. J Food Sci. 2007 Nov; 72(9):S666-75.
    View in: PubMed
    Score: 0.072
  2. Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J Food Sci. 2012 Aug; 77(8):S282-7.
    View in: PubMed
    Score: 0.025
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.