Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 40, n. 3, p. 264–274, 2024. DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.630. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/630. Acesso em: 16 jun. 2026.