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    Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon

    Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon by Burbano-Cachiguango, Remigio Armando, Abreu-Naranjo, Reinier, Caicedo-Vargas, Carlos Estuardo, Ramírez-Romero, César Andrés, Calero-Cárdenas, Andrés Santiago, Llumiquinga-Marcillo, Erika Magaly, Ruiz-Urigüen, Melany

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