Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
Author:
Ramos-Escudero Fernando,
Casimiro-Gonzales SandraORCID,
Fernández-Prior África,
Cancino Chávez Keidy,
Gómez-Mendoza José,
Fuente-Carmelino Luciana de la,
Muñoz Ana María
Cited by
22 articles.
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