The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao by Ana M. Calvo, Andrea C. Montenegro, Diana M. Monroy, Lucero G. Rodriguez-Silva, Ariel R. Carreño-Olejua, Ivan D. Camargo

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Phytoextraction and Cd Allocation to the Stem of Woody Species Used in Cacao Agroforestry by Fabricio E. L. Carvalho, Andrea C. Montenegro, Laura D. Escobar-Pachajoa, Jairo Rojas-Molina, Jorge E. Camacho-Diaz, Gersain A. Rengifo-Estrada

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