The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru. Scientia Agropecuaria, [S. l.], v. 11, n. 4, p. 599–610, 2020. DOI: 10.17268/sci.agropecu.2020.04.16. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180. Acesso em: 18 jul. 2026.