Cita APA

Peláez, P. P., Bardón, I., & Camasca, P. (2016). Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor.

Citación estilo Chicago

Peláez, Pedro P., Inés Bardón, y Pedro Camasca. Methylxanthine and Catechin Content of Fresh and Fermented Cocoa Beans, Dried Cocoa Beans, and Cocoa Liquor. 2016.

Cita MLA

Peláez, Pedro P., Inés Bardón, y Pedro Camasca. Methylxanthine and Catechin Content of Fresh and Fermented Cocoa Beans, Dried Cocoa Beans, and Cocoa Liquor. 2016.