VALLE-EPQUÍN, Marvin G.; BALCÁZAR-ZUMAETA, César R.; AUQUIÑIVÍN-SILVA, Erick A.; FERNÁNDEZ-JERI, Armstrong B.; IDROGO-VÁSQUEZ, Guillermo; CASTRO-ALAYO, Efraín M. 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: 17 set. 2026.