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    Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity

    Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity by Eva Agustriana, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi, Puspita Lisdiyanti

    Published 2023-03-01
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