Santacruz Terán, S. G., & Mantuano Morán, W. A. (2021). Effect of cocoa processing on the content and antioxidant activity of phenolic compounds.
Čikaški stil citiranja (17. izdanje)Santacruz Terán, Stalin Gustavo, i Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
MLA način citiranja (9. izdanje)Santacruz Terán, Stalin Gustavo, i Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
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