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.
Цитирование в стиле Чикаго (17-е изд.)Veiga Moreira Igor Magalhês da, Vilela Leonardo de Figueiredo, Cruz Pedroso Miguel Maria Gabriela da, Santos Cledir, Lima Nelson, Schwan Rosane Freitas, и Molecular Diversity Preservation International. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Цитирование MLA (9-е изд.)Veiga Moreira Igor Magalhês da, et al. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.