TIKAPUNYA, T. . Changes in Physico-Chemical and Microbiological Properties in Thai Cocoa Bean Fermentation. Walailak Journal of Science and Technology (WJST), [S. l.], v. 18, n. 14, p. Article 21443 (13 pages), 2021. DOI: 10.48048/wjst.2021.21443. Disponível em: https://wjst.wu.ac.th/index.php/wjst/article/view/21443. Acesso em: 19 apr. 2024.