Streule, S.; Freimüller Leischtfeld, S.; Galler, M.; Motzer, D.; Poulose-Züst, M.; Miescher Schwenninger, S.
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods 2024, 13, 137.
https://doi.org/10.3390/foods13010137
AMA Style
Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S.
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods. 2024; 13(1):137.
https://doi.org/10.3390/foods13010137
Chicago/Turabian Style
Streule, Stefanie, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, and Susanne Miescher Schwenninger.
2024. "Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory" Foods 13, no. 1: 137.
https://doi.org/10.3390/foods13010137
APA Style
Streule, S., Freimüller Leischtfeld, S., Galler, M., Motzer, D., Poulose-Züst, M., & Miescher Schwenninger, S.
(2024). Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods, 13(1), 137.
https://doi.org/10.3390/foods13010137