«The Roasting Process and Place of Cultivation Influence the Volatile Fingerprint of Criollo Cocoa from Amazonas, Peru». Scientia Agropecuaria 11, no. 4 (noviembre 29, 2020): 599–610. Accedido julio 18, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180.