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Esatbeyoglu, T., Wray, V. and Winterhalter, P. (2015) Isolation of Dimeric, Trimeric, Tetrameric and Pentameric Procyanidins from Unroasted Cocoa Beans (Theobroma cacao L.) Using Countercurrent Chromatography. Food Chemistry, 179, 278-289.
http://dx.doi.org/10.1016/j.foodchem.2015.01.130

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