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.
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Chicago Style (17th ed.) Citation
Fernández Romero, Editha, Segundo G. Chavez Quintana, Raúl Siche, Efraín M. Castro Alayo, and Fiorella P. Cardenas Toro. The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols During the Roasting Process of Criollo Cocoa. MDPI, 2023.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.