MERYANDINI, A.; ANWAR, I.; SUNARTI, T. C. Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity. Microbiology Indonesia, [S. l.], v. 17, n. 1, p. 7–14, 2023. DOI: 10.5454/mi.17.1.7-14. Disponível em: https://jurnal.permi.or.id/index.php/mionline/article/view/696. Acesso em: 9 may. 2024.