“Methylxanthine and Catechin Content of Fresh and Fermented Cocoa Beans, Dried Cocoa Beans, and Cocoa Liquor”. Scientia Agropecuaria 7, no. 4 (dezembro 22, 2016): 355–365. Acesso em setembro 4, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1259.