Effect of ascorbic acid on chemical content and viability of cocoa seed after storage. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 35, n. 2, p. 94–102, 2020. DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i2.377. Disponível em: https://www.ccrjournal.com/index.php/ccrj/article/view/377. Acesso em: 1 jun. 2026.