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K. W. Lee, Y. J. Kim, H. J. Lee and C. Y. Lee, “Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 25, 2003, pp. 7292-7295. doi:10.1021/jf0344385

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