Yen DTK, Ha NVH. Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder. Vietnam J. Biotechnol. [Internet]. 2018 Apr. 19 [cited 2025 Sep. 21];14(4):743-52. Available from: https://vjbt.vast.vn/vjbt/article/view/12309