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Godočiková, L. , Ivanišová, E. , Árvay, J. , Petrová, J. and Kačániová, M. 2016. The comparison of biological activity of chocolates made by different technological procedures. Potravinarstvo Slovak Journal of Food Sciences. 10, 1 (Jun. 2016), 316–322. DOI:https://doi.org/10.5219/628.