@misc{indiciae195837665256,
  title = {Cacao polyphenolic substances. II. Changes during fermentation.},
  author = {W G C FORSYTH},
  year = {1952},
  doi = {10.1042/bj0510516},
  url = {https://pubmed.ncbi.nlm.nih.gov/13018115/},
  note = {Source identifier: 13018115}
}