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De Melo, C.W.B., Bandeira, M.J., Maciel, L.F., Bispo, E.S., De Souza, E.O. and Soares, S.E. (2020) Chemical Composition and Fatty Acids Profile of Chocolates Produced with Different Cocoa (Theobroma cacao L.) Cultivars. Food Science and Technology, 40, 326-333. https://doi.org/10.1590/fst.43018

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