1.
Sandoval A, Barreiro J, Tovar X, Angueira M. Sorption characteristics of fermented cocoa powder (Theobroma cacao). REV TEC FAC ING UNIV [Internet]. 1 [citado 23 de abril de 2026];25(1). Disponible en: https://www.produccioncientificaluz.org/index.php/tecnica/article/view/5763