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APA Citation
Ioannone, F., Di Mattia, C., De Gregorio, M., Sergi, M., Serafini, M., & Sacchetti, G. (2015). flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing. Food chemistry, 174, 256–262. http://access.bl.uk/ark:/81055/vdc_100042396782.0x00002f