CELI SABANDO, Kristley David; CHAMORRO PORTILLA, María Cristina; BALLESTEROS JEREZ, Jessica Guadalupe; BARRIGAS REVELO, Diego Alejandro. Beneficios de la fermentación de cacao (Theobroma cacao) en la industria alimentaria. Tierra Infinita, [S. l.], v. 10, n. 1, p. 131–142, 2024. DOI: 10.32645/26028131.1310. Disponível em: https://www.revistasdigitalesupeceduec35.biteca.online/index.php/tierrainfinita/article/view/1310. Acesso em: 16 dic. 2025.