Peláez, P. P., Bardón, I. y Camasca, P. (2016) «Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor», Scientia Agropecuaria, 7(4), pp. 355-365. doi: 10.17268/sci.agropecu.2016.04.01.