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Cited article:

Utilization of cocoa powder in the development of chewy candy as a functional confectionery and its evaluation on stress-reducing activity using Electroencephalography

Wanalee Sangpimpa, Phatthamon Srichan, Chutikarn Inchay, Sutthanut Tanwiphat, Nutthinee Salee, Danita Atiwiwat, Gerry Renaldi, Phatthawin Setthaya and Rajnibhas Sukeaw Samakradhamrongthai
Journal of Food Composition and Analysis 148 108268 (2025)
https://doi.org/10.1016/j.jfca.2025.108268