VALLE-EPQUÍN, M. G.; BALCÁZAR-ZUMAETA, C. R.; AUQUIÑIVÍN-SILVA, E. A.; FERNÁNDEZ-JERI, A. B.; IDROGO-VÁSQUEZ, G.; CASTRO-ALAYO, E. M. The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru. Scientia Agropecuaria, [S. l.], v. 11, n. 4, p. 599-610, 2020. DOI: 10.17268/sci.agropecu.2020.04.16. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180. Acesso em: 22 nov. 2024.