Cita APA (7a ed.)
Fernández Romero, E., Chavez Quintana, S. G., Siche, R., Castro Alayo, E. M., & Cardenas Toro, F. P. (2023). The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa. MDPI.
Cita Chicago Style (17a ed.)
Fernández Romero, Editha, Segundo G. Chavez Quintana, Raúl Siche, Efraín M. Castro Alayo, y Fiorella P. Cardenas Toro. The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols During the Roasting Process of Criollo Cocoa. MDPI, 2023.
Cita MLA (9a ed.)
Fernández Romero, Editha, et al. The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols During the Roasting Process of Criollo Cocoa. MDPI, 2023.
Precaución: Estas citas no son 100% exactas.