Fernández-Romero, E.; Chavez-Quintana, S.G.; Siche, R.; Castro-Alayo, E.M.; Cardenas-Toro, F.P.
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants 2020, 9, 146.
https://doi.org/10.3390/antiox9020146
AMA Style
Fernández-Romero E, Chavez-Quintana SG, Siche R, Castro-Alayo EM, Cardenas-Toro FP.
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants. 2020; 9(2):146.
https://doi.org/10.3390/antiox9020146
Chicago/Turabian Style
Fernández-Romero, Editha, Segundo G. Chavez-Quintana, Raúl Siche, EfraÃn M. Castro-Alayo, and Fiorella P. Cardenas-Toro.
2020. "The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa" Antioxidants 9, no. 2: 146.
https://doi.org/10.3390/antiox9020146
APA Style
Fernández-Romero, E., Chavez-Quintana, S. G., Siche, R., Castro-Alayo, E. M., & Cardenas-Toro, F. P.
(2020). The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants, 9(2), 146.
https://doi.org/10.3390/antiox9020146