Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting . Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 26, n. 3, 2009. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/139. Acesso em: 1 may. 2026.