Santacruz Terán, S. G., & Mantuano Morán, W. A. (2021). Effect of cocoa processing on the content and antioxidant activity of phenolic compounds.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रSantacruz Terán, Stalin Gustavo, और Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
एमएलए (9वां संस्करण) प्रशस्ति पत्रSantacruz Terán, Stalin Gustavo, और Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
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