1. P.B. Cavalcante, Frutas Comestı́veis da Amazônia, INPA, Belém, 1976.
2. R.F.R. Nazare, Cocoa and chocolate substitute production from Theobroma grandiflorum seeds, by fermenting, washing, roasting, shelling, milling, etc. Patent BR9003739-A (to Empresa Brasileira de Agropecuária—EMBRAPA).
3. Chocolate and Cocoa in Kirk-Othmer Encyclopedia of Chemical Technology, third ed., vol. VI, Wiley, New York, 1979.
4. Volatile Fruit Constituents of Theobroma grandiflorum
5. Volatile composition of certain Amazonian fruits