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Quantification of phenols, anthocyanins and sensory characterization of nibs and liquor of five cocoa varieties, in two fermentation systems. Sci. agropecu. [Internet]. 2020 Nov. 29 [cited 2026 Jul. 18];11(4):473-81. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3166