Temperature effect onthe polyphenols of refined and mixed process of a white chocolate. COLOMBIAN JOURNAL OF ADVANCED TECHNOLOGIES, [S. l.], v. 2, n. 36, p. 44–51, 2020. DOI: 10.24054/rcta.v2i36.19. Disponível em: https://ojs.unipamplona.edu.co/index.php/rcta/article/view/19. Acesso em: 17 oct. 2025.