[1]
H. S. Putri, A. Widyawaruyanti, N. M. Rehatta, and Suharjono, “Pain-Modulating Potential of Theobroma cacao: A Narrative Review of Antinociceptive, Anti-Inflammatory, Antioxidant, and Neuromodulatory Mechanisms: In Production”, Nor. Afr. J. Food Nutr. Res., vol. 10, no. 22, Nov. 2026, Accessed: Nov. 07, 2026. Available: https://najfnr.com/home/article/view/941