EL SALOUS, A.; ANGULO-GONZÁLEZ, A.; SOLÍS FLORES, L. Acceleration of cocoa fermentation through the action of bacteria (Acetobacter aceti) and yeast (Saccharomyces cerevisiae). Espirales Revista Multidisciplinaria de investigación, [S. l.], v. 3, n. 28, p. 1–20, 2019. DOI: 10.31876/er.v3i28.572. Disponível em: https://revistaespirales.com/index.php/es/article/view/572. Acesso em: 30 apr. 2026.