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The effect of roasting time and temperature on the total phenolic content in cocoa. Total phenolic content was estimated as gallic acid equivalents (GAE) determined using the Folin-Ciocalteu assay. Data represent the mean of 3 experimental replications. Error bars were omitted for clarity. Data were analyzed by two-way ANOVA with Bonferroni’s post-test. Summary statistics are shown in the figure.
