It's got now been found that a drinking water-soluble flavouring and colouring materials might be organized by extracting the shells with acidified ethanol. The data from Percival et al. [67] present that cocoa polyphenols can inhibit biofilm formation and acid production by S. mutans. Venkatesh Babu et al. [68] in https://riveripbtd.review-blogger.com/55481733/facts-about-cocoa-shell-revealed