IBRAHIM, N. S.; HIDAYAT, C.; UTAMI, T.; YANTI, R.; WITASARI, L. Flavor Precursor and Volatile Compounds Formation of Unfermented Cocoa Beans Hydrolyzed by Papain. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00224 . Disponível em: https://fst.emnuvens.com.br/revista/article/view/224. Acesso em: 21 nov. 2024.