Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 25, n. 2, 2009. DOI: 10.22302/iccri.jur.pelitaperkebunan.v25i2.134. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/134. Acesso em: 16 jun. 2026.