Effect of spontaneous micro-fermentation on the physicochemical characteristics of Theobroma cacao L. beans. Agro Productividad, [S. l.], 2024. DOI: 10.32854/agrop.v17i5.2794. Disponível em: https://mail.revista-agroproductividad.org/index.php/agroproductividad/article/view/2794. Acesso em: 3 apr. 2025.