Revista Boliviana de Quimica

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THEOBROMINE, CATECHIN, TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT IN REPRESENTATIVE SAMPLES OF BOLIVIAN AMAZONIAN CACAO AND ITS COMPARISON BEFORE AND AFTER THE FERMENTATION PROCESS.

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THEOBROMINE, CATECHIN, TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT IN REPRESENTATIVE SAMPLES OF BOLIVIAN AMAZONIAN CACAO AND ITS COMPARISON BEFORE AND AFTER THE FERMENTATION PROCESS.

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