1.
Ordoñez ES, Quispe C. Y, García C. LF. 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 Sep. 10];11(4):473-81. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3166