“Use of non-conventional woods in cocoa fermenters and their influence on the organoleptic quality of the cocoa paste”, investigacionysaberes, vol. 12, no. 3, Sep. 2022, Accessed: Jun. 03, 2025. [Online]. Available: http://revistasdigitales.utelvt.edu.ec/revista/index.php/investigacion_y_saberes/article/view/189