APA (7th ed.) Citation

Yang, D., Wu, B., Qin, X., Zhao, X., Zhu, Z., Yan, L., . . . Li, F. Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China. Maximum Academic Press.

Chicago Style (17th ed.) Citation

Yang, Dewei, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, and Fupeng Li. Quality Differences and Profiling of Volatile Components Between Fermented and Unfermented Cocoa Seeds (Theobroma Cacao L.) of Criollo, Forastero and Trinitario in China. Maximum Academic Press.

MLA (9th ed.) Citation

Yang, Dewei, et al. Quality Differences and Profiling of Volatile Components Between Fermented and Unfermented Cocoa Seeds (Theobroma Cacao L.) of Criollo, Forastero and Trinitario in China. Maximum Academic Press.