WEXLER-GOERING, L.; ALVARADO-MARENCO, P. Fine and flavor cocoa: Key aroma compounds and their behavior during processing. Agronomía Mesoamericana, [S. l.], v. 35, n. Especial 1, p. 59679, 2024. DOI: 10.15517/am.2024.59679. Disponível em: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/59679. Acesso em: 17 nov. 2024.