“Use of Non-Conventional Woods in Cocoa Fermenters and Their Influence on the Organoleptic Quality of the Cocoa Paste”. Revista Científica Interdisciplinaria Investigación Y Saberes, vol. 12, no. 3, Sept. 2022, http://revistasdigitales.utelvt.edu.ec/revista/index.php/investigacion_y_saberes/article/view/189.