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Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

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Indiarto, R., Y. Pranoto and U. Santoso, 2019. In vitro antioxidant activity and profile of polyphenol compounds extracts and their fractions on cacao beans. Pak. J. Biol. Sci., 22: 34-44.
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