Cita APA

Morales Rodríguez, W. J., Vallejo Torres, C. A., Sinche Bósquez, P. D., Torres Navarrete, Y. G., Vera Chang, J. F., & Anzules Cedeño, E. D. (2016). Improvement of the physicochemical and sensory characteristics of CCN51 cocoa through the addition of an enzyme and yeast during the fermentation process.

Citación estilo Chicago

Morales Rodríguez, Wiston Javier, Christian Amable Vallejo Torres, Paul David Sinche Bósquez, Yenny Guiselli Torres Navarrete, Jaime Fabián Vera Chang, y Edinson Daniel Anzules Cedeño. Improvement of the Physicochemical and Sensory Characteristics of CCN51 Cocoa Through the Addition of an Enzyme and Yeast During the Fermentation Process. 2016.

Cita MLA

Morales Rodríguez, Wiston Javier, et al. Improvement of the Physicochemical and Sensory Characteristics of CCN51 Cocoa Through the Addition of an Enzyme and Yeast During the Fermentation Process. 2016.