Santacruz Terán, S. G., & Mantuano Morán, W. A. (2021). Effect of cocoa processing on the content and antioxidant activity of phenolic compounds.
Citación estilo ChicagoSantacruz Terán, Stalin Gustavo, and Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
Cita MLASantacruz Terán, Stalin Gustavo, and Wellington Alex Mantuano Morán. Effect of Cocoa Processing on the Content and Antioxidant Activity of Phenolic Compounds. 2021.
Warning: These citations may not always be 100% accurate.