It has now been discovered that a drinking water-soluble flavouring and colouring product could possibly be organized by extracting the shells with acidified ethanol. Matsumoto et al. [66] examined the inhibitory effects of cocoa shell extract on plaque development in vitro and in vivo. They showed that cocoa shells drastically https://eduardoojufj.bloguetechno.com/a-review-of-cocoa-shell-70429047