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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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Utami, R.R., R. Armunanto, S. Rahardjo and Supriyanto,, 2016. Effects of cocoa bean (Theobroma cacao L.) fermentation on phenolic content, antioxidant activity and functional group of cocoa bean shell.. Pak. J. Nutr., 15: 948-953.

DOI: 10.3923/pjn.2016.948.953

URL: https://scialert.net/abstract/?doi=pjn.2016.948.953
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