Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans . Research, Society and Development, [S. l.], v. 12, n. 4, p. e22912440782, 2023. DOI: 10.33448/rsd-v12i4.40782. Disponível em: https://rsdjournal.org/rsd/article/view/40782. Acesso em: 5 dec. 2025.