Yen DTK, Ha NVH. Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder. Vietnam J. Biotechnol. [Internet]. 2018 Apr. 19 [cited 2024 May 2];14(4):743-52. Available from: https://vjs.ac.vn/index.php/vjbt/article/view/12309