Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.). Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 32, n. 3, p. 171–180, 2016. DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i3.244. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/. Acesso em: 16 jun. 2026.