CARLOS RAMÓN VIDAL TOVAR; YIMY GORDON HERNÁNDEZ; CLARIVEL PARRA DITTA; ADALBERTO JOSÉ VIDES REDONDO; YIMMIS ARTURO PÉREZ ROJAS; ALEJANDRA SOFÍA DAZA ARANDA. Sensory Considerations Generated by Biochemical Changes during the Fermentation of the Cocoa Almond . Migration Letters, London, UK, v. 20, n. S7, p. 88–104, 2023. DOI: 10.59670/ml.v20iS7.4280. Disponível em: https://migrationletters.com/index.php/ml/article/view/4280. Acesso em: 22 nov. 2024.