APA (7. basım) Alıntı

E. Dias Rafael C., Benassi Marta de T., & Molecular Diversity Preservation International. Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?

Chicago Style (17. basım) Atıf

E. Dias Rafael C., Benassi Marta de T., ve Molecular Diversity Preservation International. Discrimination Between Arabica and Robusta Coffees Using Hydrosoluble Compounds , Is the Efficiency of the Parameters Dependent on the Roast Degree?

MLA (9th ed.) Atıf

E. Dias Rafael C., et al. Discrimination Between Arabica and Robusta Coffees Using Hydrosoluble Compounds , Is the Efficiency of the Parameters Dependent on the Roast Degree?