PELÁEZ, P. P.; BARDÓN, I.; CAMASCA, P. Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor. Scientia Agropecuaria, [S. l.], v. 7, n. 4, p. 355-365, 2016. DOI: 10.17268/sci.agropecu.2016.04.01. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1259. Acesso em: 3 jul. 2024.