Quelal, O.M.; Hurtado, D.P.; Benavides, A.A.; Alanes, P.V.; Alanes, N.V.
Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation 2023, 9, 166.
https://doi.org/10.3390/fermentation9020166
AMA Style
Quelal OM, Hurtado DP, Benavides AA, Alanes PV, Alanes NV.
Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation. 2023; 9(2):166.
https://doi.org/10.3390/fermentation9020166
Chicago/Turabian Style
Quelal, Orlando Meneses, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, and Norka Vidaurre Alanes.
2023. "Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate" Fermentation 9, no. 2: 166.
https://doi.org/10.3390/fermentation9020166
APA Style
Quelal, O. M., Hurtado, D. P., Benavides, A. A., Alanes, P. V., & Alanes, N. V.
(2023). Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation, 9(2), 166.
https://doi.org/10.3390/fermentation9020166