., N.; SETYABUDI, F. S.; MARSENO, D. W.; ., S. Inactivation of Polyphenol oxidase with Microwave and Its Influence on Total Polyphenol Content and Antioxidant Activity of Cocoa Beans (Theobroma Cacao L.). The International Journal of Science & Technoledge, [S. l.], v. 5, n. 2, 2017. Disponível em: http://internationaljournalcorner.com/index.php/theijst/article/view/123429. Acesso em: 30 jun. 2024.