TIGRERO-VACA, J.; CEVALLOS-CEVALLOS, J.; RUALES-NÁJERA, J. Polyphenols and theobromine in cacao (Theobroma cacao): Compositional changes across variety, growing region, fermentation, drying and roasting. Scientia Agropecuaria, [S. l.], v. 17, n. 1, p. 21-37, 2025. DOI: 10.17268/sci.agropecu.2026.002. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/6826. Acesso em: 8 oct. 2025.