Pilligua, R. L., Barre-Zambrano, R. L., Mendoza-Gonzáles, A. E., Lavayen-Delgado, E., & Mero-Santana, R. (2021). Influence of cocoa mucilage (Theobroma cacao) on the physicochemical and sensory characteristics of craft beer.
Chicago-čujuhus (17. p.)Pilligua, Ronald Luigi, Roy Leonardo Barre-Zambrano, Aldo Eduardo Mendoza-Gonzáles, Edison Lavayen-Delgado, juo Robert Mero-Santana. Influence of Cocoa Mucilage (Theobroma Cacao) on the Physicochemical and Sensory Characteristics of Craft Beer. 2021.
MLA-čujuhus (9. p.)Pilligua, Ronald Luigi, et al. Influence of Cocoa Mucilage (Theobroma Cacao) on the Physicochemical and Sensory Characteristics of Craft Beer. 2021.
Muitte dárkkistit čujuhemiid riektatvuođa, ovdal go geavahat daid iežat deavsttas.