ISOLASI FLAVONOID DARI BIJI KAKAO (Theobroma cacao). Jurnal Zarah, [S. l.], v. 5, n. 2, p. 48–51, 2017. DOI: 10.31629/zarah.v5i2.212. Disponível em: https://ojs.umrah.ac.id/index.php/zarah/article/view/212. Acesso em: 5 sep. 2025.