Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom. Research, Society and Development, [S. l.], v. 9, n. 10, p. e4759108742, 2020. DOI: 10.33448/rsd-v9i10.8742. Disponível em: https://www.rsdjournal.org/rsd/article/view/8742. Acesso em: 6 dec. 2025.