Quantification of phenols, anthocyanins and sensory characterization of nibs and liquor of five cocoa varieties, in two fermentation systems. Scientia Agropecuaria, [S. l.], v. 11, n. 4, p. 473–481, 2020. DOI: 10.17268/sci.agropecu.2020.04.02. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3166. Acesso em: 19 jul. 2026.