., Gumelar, Hendy Firmanto, and Mochamad Nurcholis. 2022. “Antioxidant Content of Tisane of Cocoa Bean Shells As Affected by Roasting Temperatures”. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38 (3), 200-210. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.