Jiménez-RodrÃguez, D.J.; GarcÃa-Alamilla, P.; Márquez-Rocha, F.J.; Vázquez-Medina, R.; Carrera-Lanestosa, A.; González-Alejo, F.A.; Sánchez-Ramos, C.A.; Ruiz-Santiago, F.L.
Temperature Effect of Cocoa (Theobroma cacao L.) Drying on Energy Consumption, Bioactive Composition and Vibrational Changes. Processes 2024, 12, 2523.
https://doi.org/10.3390/pr12112523
AMA Style
Jiménez-RodrÃguez DJ, GarcÃa-Alamilla P, Márquez-Rocha FJ, Vázquez-Medina R, Carrera-Lanestosa A, González-Alejo FA, Sánchez-Ramos CA, Ruiz-Santiago FL.
Temperature Effect of Cocoa (Theobroma cacao L.) Drying on Energy Consumption, Bioactive Composition and Vibrational Changes. Processes. 2024; 12(11):2523.
https://doi.org/10.3390/pr12112523
Chicago/Turabian Style
Jiménez-RodrÃguez, David J., Pedro GarcÃa-Alamilla, Facundo J. Márquez-Rocha, Rubén Vázquez-Medina, Areli Carrera-Lanestosa, Fanny A. González-Alejo, Carlos A. Sánchez-Ramos, and Franco L. Ruiz-Santiago.
2024. "Temperature Effect of Cocoa (Theobroma cacao L.) Drying on Energy Consumption, Bioactive Composition and Vibrational Changes" Processes 12, no. 11: 2523.
https://doi.org/10.3390/pr12112523
APA Style
Jiménez-RodrÃguez, D. J., GarcÃa-Alamilla, P., Márquez-Rocha, F. J., Vázquez-Medina, R., Carrera-Lanestosa, A., González-Alejo, F. A., Sánchez-Ramos, C. A., & Ruiz-Santiago, F. L.
(2024). Temperature Effect of Cocoa (Theobroma cacao L.) Drying on Energy Consumption, Bioactive Composition and Vibrational Changes. Processes, 12(11), 2523.
https://doi.org/10.3390/pr12112523
