TY  - RPRT
TI  - Cacao polyphenolic substances. II. Changes during fermentation.
AU  - W G C FORSYTH
PY  - 1952
DO  - 10.1042/bj0510516
UR  - https://pubmed.ncbi.nlm.nih.gov/13018115/
ID  - 13018115
ER  -