Vibrational characterization of functional groups in cocoa beans during roasting with Fourier transform infrared spectroscopy. Acta Universitaria, [S. l.], v. 29, p. 1–17, 2019. DOI: 10.15174/au.2019.2172. Disponível em: https://www.actauniversitaria.ugto.mx/index.php/acta/article/view/2172. Acesso em: 28 apr. 2026.