APA (7th ed.) Citation

Haruna, L., Abano, E. E., Teye, E., Tukwarlba, I., Yeboah, W., Agyei, K. J., & Lukeman, M. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans. Wiley.

Chicago Style (17th ed.) Citation

Haruna, Lukeman, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Wilson Yeboah, Kesse J. Agyei, and Mary Lukeman. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma Cacao) Beans. Wiley.

MLA (9th ed.) Citation

Haruna, Lukeman, et al. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma Cacao) Beans. Wiley.