HARTUTI, Sri; BINTORO, Nursigit; KARYADI, Joko Nugroho Wahyu; PRANOTO, Yudi. Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.). International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 10, n. 5, p. 2138–2144, 2020. DOI: 10.18517/ijaseit.10.5.7185. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/7185. Acesso em: 22 jul. 2024.