Sánchez, K. (2021). Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information. Instituto Tecnológico Metropolitano.
Chicago Style (17th ed.) CitationSánchez, Karen. Classification of Cocoa Beans Based on Their Level of Fermentation Using Spectral Information. Instituto Tecnológico Metropolitano, 2021.
MLA (9th ed.) CitationSánchez, Karen. Classification of Cocoa Beans Based on Their Level of Fermentation Using Spectral Information. Instituto Tecnológico Metropolitano, 2021.
Warning: These citations may not always be 100% accurate.