[1]
L. A. Domínguez-Pérez, L. M. Lagunes-Gálvez, J. Barajas-Fernández, M. de los Ángeles Olán-Acosta, R. García-Alamilla, and P. García-Alamilla, “Vibrational characterization of functional groups in cocoa beans during roasting with Fourier transform infrared spectroscopy”, Acta Universitaria, vol. 29, pp. 1–17, Oct. 2019, doi: 10.15174/au.2019.2172.