Meryandini A, Anwar I, Sunarti TC. Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity. Microbiol indones [Internet]. 2023Sep.13 [cited 2024May9];17(1):7-14. Available from: https://jurnal.permi.or.id/index.php/mionline/article/view/696