@article{rahardjo_syamsu_rahardja_samsudin_mangunwijaya_2022,  title={Impact of controlled fermentation on the volatile aroma of roasted cocoa},  volume={25},  ISSN={1981-6723},  url={https://doi.org/10.1590/1981-6723.27020},  DOI={10.1590/1981-6723.27020},  journal={Brazilian Journal of Food Technology},  publisher={Instituto de Tecnologia de Alimentos - ITAL},  author={Rahardjo, Yogi Purna and Syamsu, Khaswar and Rahardja, Sapta and Samsudin and Mangunwijaya, Djumali},  year={2022},  pages={e2020270} }