[1]
“Caracterización física y química de la cascarilla del grano tostado de cacao: Physical and chemical characterization of roasted cocoa bean shell”, RCTA, vol. 30, no. 3, pp. 23–30, Jul. 2020, Accessed: May 02, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/202