Sánchez, K., J. Bacca, L. Arévalo-Sánchez, H. Arguello, and S. Castillo. “Classification of Cocoa Beans Based on Their Level of Fermentation Using Spectral Information”. TecnoLógicas, Vol. 24, no. 50, Jan. 2021, p. e1654, doi:10.22430/22565337.1654.