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Comparative Analysis of Antioxidant and Antimicrobial Properties of Raw Theobroma Cacao Beans and Processed Cocoa Extracts

Paper Details
Authors:
Dickson Aboagye
Amoah Sylvia
Kenneth Selasi Kumadey
Isaac Akpatsu Kwao Kusi
Obeng Bright
Emmanuel Akambase
Bennita Quaye
John Antwi Apenteng
Publication Date: 2024-06-12
Food Chemistry and Fat AnalysisAgricultural and Biological SciencesFood ScienceLife Sciences
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