Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate

by Ishak I.; Musa N.; Hasim N.A.M.; Hisham N.A.B.; Fadzilah F.N.H.; Khaironi J.; Ahmad F.; Kamarudin W.S.S.W.
Published in IOP Conference Series: Earth and Environmental Science (2024)