Ormaza-Zapata, A. M. (2019). The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance. Universidad Nacional de Colombia.
Chicago Style (17th ed.) CitationOrmaza-Zapata, Angela María. The Effect of Pressure Filtration Coffee Preparation Methods (Coffea Arabica L. Var. Castillo) on Antioxidant Content and Activity, and Beverage Acceptance. Universidad Nacional de Colombia, 2019.
MLA (9th ed.) CitationOrmaza-Zapata, Angela María. The Effect of Pressure Filtration Coffee Preparation Methods (Coffea Arabica L. Var. Castillo) on Antioxidant Content and Activity, and Beverage Acceptance. Universidad Nacional de Colombia, 2019.
Warning: These citations may not always be 100% accurate.