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?
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)E. Dias Rafael C., Benassi Marta de T., و Molecular Diversity Preservation International. Discrimination Between Arabica and Robusta Coffees Using Hydrosoluble Compounds , Is the Efficiency of the Parameters Dependent on the Roast Degree?
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)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?
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