Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 35, n. 3, p. 205–211, 2020. DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.371. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/371. Acesso em: 14 jun. 2026.