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-referens (17:e uppl.)Pilligua, Ronald Luigi, Roy Leonardo Barre-Zambrano, Aldo Eduardo Mendoza-Gonzáles, Edison Lavayen-Delgado, och Robert Mero-Santana. Influence of Cocoa Mucilage (Theobroma Cacao) on the Physicochemical and Sensory Characteristics of Craft Beer. 2021.
MLA-referens (9:e uppl.)Pilligua, Ronald Luigi, et al. Influence of Cocoa Mucilage (Theobroma Cacao) on the Physicochemical and Sensory Characteristics of Craft Beer. 2021.
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