APA (7th ed.) Citation

Alvarez, L. C. (2017). Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans. Universidad Nacional de Colombia.

Chicago Style (17th ed.) Citation

Alvarez, Laura Cuellar. Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. Universidad Nacional de Colombia, 2017.

MLA (9th ed.) Citation

Alvarez, Laura Cuellar. Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. Universidad Nacional de Colombia, 2017.