YEN, D. T. K.; HA, N. V. H. Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder. Vietnam Journal of Biotechnology, [S. l.], v. 14, n. 4, p. 743–752, 2018. DOI: 10.15625/1811-4989/14/4/12309. Disponível em: https://vjs.ac.vn/index.php/vjbt/article/view/12309. Acesso em: 2 may. 2024.