Incidence of roasting on the physical-chemical characteristics and alkaloids of the cocoa husk (Theobroma cacao) and its effect on the organoleptic properties of an infusion. Agroindustrial Science, [S. l.], v. 13, n. 1, p. 15–21, 2023. DOI: 10.17268/agroind.sci.2023.01.02. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/5201. Acesso em: 18 jul. 2026.