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APA Citation
Fayeulle, N., Vallverdu-Queralt, A., Meudec, E., Hue, C., Boulanger, R., Cheynier, V., & Sommerer, N. (2018). characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food chemistry, 259, 207–212. http://access.bl.uk/ark:/81055/vdc_100059389490.0x000039