BARIAH, K. Impact of fermentation duration on the quality of Malaysian cocoa beans using shallow box. Asia-Pacific Journal of Science and Technology, [S. l.], v. 19, p. 74–80, 2017. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/83104. Acesso em: 2 sep. 2026.