APA (7th ed.) Citation

Cuellar Alvarez, L., Cuellar Alvarez, N., Galeano Garcia, P., & Suárez Salazar, J. C. (2017). Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans. Universidad Nacional de Colombia - Sede Palmira.

Chicago Style (17th ed.) Citation

Cuellar Alvarez, Laura, Natalia Cuellar Alvarez, Paula Galeano Garcia, and Juan Carlos Suárez Salazar. Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. Universidad Nacional de Colombia - Sede Palmira, 2017.

MLA (8th ed.) Citation

Cuellar Alvarez, Laura, et al. Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. Universidad Nacional de Colombia - Sede Palmira, 2017.

IICA/CATIE Citation

Cuellar Alvarez, L., Cuellar Alvarez, N., Galeano Garcia, P., ; Suárez Salazar, J. C. 2017. Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans. Universidad Nacional de Colombia - Sede Palmira.