APA (7th ed.) Citation

García-Rincón, P. A. (2021). Physicochemical and sensory characteristics of fermented almonds of national cacao (Theobroma Cacao L.) with addition of probiotics in the amazonic research center, Cimaz Macagual (Caquetá, Colombia). Universidad del Valle.

Chicago Style (17th ed.) Citation

García-Rincón, Paola A. Physicochemical and Sensory Characteristics of Fermented Almonds of National Cacao (Theobroma Cacao L.) with Addition of Probiotics in the Amazonic Research Center, Cimaz Macagual (Caquetá, Colombia). Universidad del Valle, 2021.

MLA (9th ed.) Citation

García-Rincón, Paola A. Physicochemical and Sensory Characteristics of Fermented Almonds of National Cacao (Theobroma Cacao L.) with Addition of Probiotics in the Amazonic Research Center, Cimaz Macagual (Caquetá, Colombia). Universidad del Valle, 2021.