Abeygunasekera, D.D.Jansz, E.R.2010-07-062010-07-061989Journal of the National Science Council of Sri Lanka, 17(1):p.15-22https://dl.nsf.gov.lk/handle/1/6689Chemical analysisTheobroma cacaoFood scienceRelationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)Article