APA (7th ed.) Citation

(2017). Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans.

Chicago Style (17th ed.) Citation

Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. 2017.

MLA (8th ed.) Citation

Effect of Fermentation Time on Phenolic Content and Antioxidant Potential in Cupuassu (Theobroma Grandiflorum (Willd. Ex Spreng.) K.Schum.) Beans. 2017.

Warning: These citations may not always be 100% accurate.