Magalhães da Veiga Moreira, I.; De Figueiredo Vilela, L.; Da Cruz Pedroso Miguel, M.G.; Santos, C.; Lima, N.; Freitas Schwan, R.
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules 2017, 22, 766.
https://doi.org/10.3390/molecules22050766
AMA Style
Magalhães da Veiga Moreira I, De Figueiredo Vilela L, Da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules. 2017; 22(5):766.
https://doi.org/10.3390/molecules22050766
Chicago/Turabian Style
Magalhães da Veiga Moreira, Igor, Leonardo De Figueiredo Vilela, Maria Gabriela Da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima, and Rosane Freitas Schwan.
2017. "Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor" Molecules 22, no. 5: 766.
https://doi.org/10.3390/molecules22050766
APA Style
Magalhães da Veiga Moreira, I., De Figueiredo Vilela, L., Da Cruz Pedroso Miguel, M. G., Santos, C., Lima, N., & Freitas Schwan, R.
(2017). Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules, 22(5), 766.
https://doi.org/10.3390/molecules22050766