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doi: 10.1016/j.juro.2015.01.086 [DOI] [PubMed] [Google Scholar] 64
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Abstract Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products
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