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Peláez, P., Bardón, I. and Camasca, P. (2016) Methylxanthine and Catechin Content of Fresh and Fermented Cocoa Beans, Dried Cocoa Beans, and Cocoa Liquor. Scientia Agropecuaria, 7, 355-365.
https://doi.org/10.17268/sci.agropecu.2016.04.01

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