Use of non-conventional woods in cocoa fermenters and their influence on the organoleptic quality of the cocoa paste. investigacionysaberes [Internet]. 2022 Sep. 6 [cited 2025 Jul. 8];12(3). Available from: http://www.revistasdigitales.utelvt.edu.ec/revista/index.php/investigacion_y_saberes/article/view/189