Cita APA (7a ed.)
Fonseca Blanco, J. D., López Hernandez, M. d. P., Ortiz Galeano, L. S., Criollo Nuñez, J., & Lozano Tovar, M. D. (2024). Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. Indonesian Coffee and Cocoa Research Institute.
Cita Chicago Style (17a ed.)
Fonseca Blanco, Jorge Daniel, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, y María Denis Lozano Tovar. Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. Indonesian Coffee and Cocoa Research Institute, 2024.
Cita MLA (9a ed.)
Fonseca Blanco, Jorge Daniel, et al. Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia. Indonesian Coffee and Cocoa Research Institute, 2024.
Precaución: Estas citas no son 100% exactas.