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Research Article| July 01 1952 Cacao polyphenolic substances. 2. Changes during fermentation W. G. C. Forsyth W. G. C. Forsyth 1Colonial Microbiological Research Institute, Trinidad, British West Indies Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1952) 51 (4): 516–520. https://doi.org/10.1042/bj0510516 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share MailTo Twitter LinkedIn Cite Icon Cite Get Permissions Citation W. G. C. Forsyth; Cacao polyphenolic substances. 2. Changes during fermentation. Biochem J 1 July 1952; 51 (4): 516–520. doi: https://doi.org/10.1042/bj0510516 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.
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W. G. C. Forsyth (1952) studied this question.
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