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Critical Reviews in Food Science and Nutrition Volume 55, 2015 - Issue 9
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Original Articles

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review

Joanna OraczFaculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, PolandCorrespondence[email protected]
,
Dorota ZyzelewiczFaculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
&
Ewa NebesnyFaculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Pages 1176-1192 | Published online: 03 Mar 2015

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