Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes. Scientia Agropecuaria, [S. l.], v. 7, n. 2, p. 111–119, 2016. DOI: 10.17268/sci.agropecu.2016.02.04. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1105. Acesso em: 18 jul. 2026.