Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp

[Display omitted] •Variation in sugar content as a function of variety, origin and degree of ripeness.•Cellobiose, cellotriose and cellotetraose were the main cello-oligosaccharides.•Cocoa pod ripening degree and origin influence cello-oligosaccharide content and profile.•Differences in enzyme activ...

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