Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández-Prior, Keidy Cancino Chávez, José Gómez-Mendoza, Luciana de la Fuente-Carmelino, Ana María Muñoz

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