Casas-Junco, P. P. (2021). Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology. Universidad de Sonora.
Chicago Style (17th ed.) CitationCasas-Junco, Paloma Patricia. Physicochemical, Aromatic, Sensory Properties and Antioxidant Activity of Roasted Coffee (Coffea Arabica L.) Treated with Cold Plasma Technology. Universidad de Sonora, 2021.
MLA (9th ed.) CitationCasas-Junco, Paloma Patricia. Physicochemical, Aromatic, Sensory Properties and Antioxidant Activity of Roasted Coffee (Coffea Arabica L.) Treated with Cold Plasma Technology. Universidad de Sonora, 2021.
Warning: These citations may not always be 100% accurate.