Jati, M. “Changes in Procyanidins and Tannin Concentration As Affected by Cocoa Liquor Roasting ”. Pelita Perkebunan (a Coffee and Cocoa Research Journal), Vol. 26, no. 3, Aug. 2009, doi:10.22302/iccri.jur.pelitaperkebunan.v26i3.139.