Polanía-Hincapié, P.A.; Suárez, J.C.; Hernández, H.E.; Ramón-Triana, V.Y.; Cuéllar-Álvarez, L.N.; Casanoves, F.
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia. Fermentation 2023, 9, 982.
https://doi.org/10.3390/fermentation9110982
AMA Style
Polanía-Hincapié PA, Suárez JC, Hernández HE, Ramón-Triana VY, Cuéllar-Álvarez LN, Casanoves F.
Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia. Fermentation. 2023; 9(11):982.
https://doi.org/10.3390/fermentation9110982
Chicago/Turabian Style
Polanía-Hincapié, Paola Andrea, Juan Carlos Suárez, Héctor Eduardo Hernández, Vivian Yorlady Ramón-Triana, Liceth N. Cuéllar-Álvarez, and Fernando Casanoves.
2023. "Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia" Fermentation 9, no. 11: 982.
https://doi.org/10.3390/fermentation9110982
APA Style
Polanía-Hincapié, P. A., Suárez, J. C., Hernández, H. E., Ramón-Triana, V. Y., Cuéllar-Álvarez, L. N., & Casanoves, F.
(2023). Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia. Fermentation, 9(11), 982.
https://doi.org/10.3390/fermentation9110982
