Cita APA

Castro Alayo, E. M., Lliseli, T., Medina-Mendoza, M., Cayo-Colca, I. S., & Cárdenas Toro, F. (2021). Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.

Citación estilo Chicago

Castro Alayo, Efraín Manuelito, Torrejón-Valqui Lliseli, Marleni Medina-Mendoza, Ilse Silvia Cayo-Colca, y Fiorella Cárdenas Toro. Kinetics Crystallization and Polymorphism of Cocoa Butter Throughout the Spontaneous Fermentation Process. 2021.

Cita MLA

Castro Alayo, Efraín Manuelito, et al. Kinetics Crystallization and Polymorphism of Cocoa Butter Throughout the Spontaneous Fermentation Process. 2021.