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. 1952 Jul;51(4):516–520. doi: 10.1042/bj0510516

Cacao polyphenolic substances. 2. Changes during fermentation

W G C Forsyth 1
PMCID: PMC1197883  PMID: 13018115

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

  1. FORSYTH W. G. C. Cacao polyphenolic substances. I. Fractionation of the fresh bean. Biochem J. 1952 Jul;51(4):511–516. doi: 10.1042/bj0510511. [DOI] [PMC free article] [PubMed] [Google Scholar]
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