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Journal: Sustainability, 2022
Volume: 14
Number: 7564
7564
Article: New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
Authors: by Maritza Sanchez-Capa, Samuel Viteri-Sanchez, Armando Burbano-Cachiguango, Mauricio Abril-Donoso, Tannia Vargas-Tierras, Sandra Suarez-Cedillo and Carlos Mestanza-Ramón
Link: https://www.mdpi.com/2071-1050/14/13/7564

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