Peláez PP, Guerra S, Contreras D. Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes. Sci. agropecu [Internet]. 2016 Jun. 18 [cited 2026 Sep. 9];7(2):111-9. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1105