Study of commercial stability, alcoholic fermented beverage of cocoa pulp pulps (theobroma cacao) and cajá (spondias mombin). Research, Society and Development, [S. l.], v. 11, n. 15, p. e250111537334, 2022. DOI: 10.33448/rsd-v11i15.37334. Disponível em: https://rsdjournal.org/rsd/article/view/37334. Acesso em: 5 dec. 2025.