Style de citation APA (7e éd.)

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.

Style de citation Chicago (17e éd.)

Cuellar Alvarez, Laura, Natalia Cuellar Alvarez, Paula Galeano Garcia, et 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.

Style de citation MLA (8e éd.)

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.

Style de citation IICA/CATIE

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.