B. ANDI PALLAWA, Nadirah; HI. B SALAM, Miming Berlian; LARAS AYU. Effect of Roasting Time on Total Phenolic Content and Antioxidant Activity of Cocoa Bean Shells: English. CELEBES Agricultural, [S. l.], v. 6, n. 2, p. 55–65, 2026. DOI: 10.52045/jca.v6i2.1015. Disponível em: https://ojs.untika.ac.id/index.php/faperta/article/view/1015. Acesso em: 6 may. 2026.