CAI, W.; DIGIACOMO, K.; AJLOUNI, S.; RANADHEERA, C. S. Potential of cocoa powder and dark chocolate in protecting Gram-negative probiotic Escherichia coli Nissle 1917. Food Science and Technology, Campinas, Brasil, v. 45, 2025. DOI: 10.5327/fst.483. Disponível em: https://fstjournal.com.br/revista/article/view/483. Acesso em: 11 maio. 2026.