Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 8, n. 1, p. 67–82, 2025. DOI: 10.20956/canrea.v8i1.1753. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1753. Acesso em: 17 may. 2026.