APA (7th ed.) Citation

Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, & Molecular Diversity Preservation International. Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor.

Chicago Style (17th ed.) Citation

Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, and Molecular Diversity Preservation International. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.

MLA (9th ed.) Citation

Veiga Moreira Igor Magalhês da, et al. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.