PÉREZ, E. .; CEBALLOS, D. .; WAGNER, F. .; PAVANI, A. .; LAGUADO, M. . Structural and color changes in the Criollo Cocoa beans during assisted fermentation. Canadian Journal of Agriculture and Crops, [S. l.], v. 11, n. 2, p. 1–13, 2026. DOI: 10.55284/cjac.v11i2.1955. Disponível em: https://mail.onlinesciencepublishing.com/index.php/cjac/article/view/1955. Acesso em: 25 sep. 2026.