1.
Utami R, Armunanto R, Rahardjo S, Supriyanto. Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell. Pak. J. Nutr. 2016;15(10):948–953. doi:10.3923/pjn.2016.948.953