1. Effect of fermentation on nib acidity, fermentation index and residual anthocyanin content in dry cocoa beans;Adzaho;J. Ghana Sci. Assoc.,2015
2. Changes in nib acidification and biochemical composition during fermentation of pulp preconditioned cocoa (Theobroma cacao) beans;Afoakwa;Int. Food Res. J.,2013
3. A survey of copper, lead, cadmium and zinc residues in cacao beans obtained from selected plantations in Nigeria;Aikpokpodiom;J. Chem. Pharm. Res.,2013
4. Heavy metal concentrations in cacao beans (Theobroma cacao L.) originating from East Luwu, South Sulawesi, Indonesia;Assa;J. Phys. Conf. Ser.,2018
5. Association of Official Analytical Chemists, 2019. Latimer. In: Jr Author, G.W., Official Methods of Analysis, twenty first ed., AOAC international, Rockville, Maryland, USA.