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.
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Chicago Style (17th ed.) Citation
Fonseca Blanco, Jorge Daniel, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.