«Polyphenols and Theobromine in Cacao (Theobroma cacao): Compositional Changes across Variety, Growing Region, Fermentation, Drying and Roasting». Scientia Agropecuaria 17, no. 1 (octubre 5, 2025): 21–37. Accedido julio 18, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/6826.