Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy.

MLA

Mandrile, Luisa, et al. “Authentication of Cocoa Bean Shells by Near- and Mid-Infrared Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy.” Food Chemistry, vol. 292, Sept. 2019, pp. 47–57. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.04.008.

APA

Mandrile, L., Barbosa-Pereira, L., Sorensen, K. M., Giovannozzi, A. M., Zeppa, G., Engelsen, S. B., & Rossi, A. M. (2019). Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy. Food Chemistry, 292, 47–57. https://doi.org/10.1016/j.foodchem.2019.04.008

Chicago

Mandrile, Luisa, Letricia Barbosa-Pereira, Klavs Martin Sorensen, Andrea Mario Giovannozzi, Giuseppe Zeppa, Søren Balling Engelsen, and Andrea Mario Rossi. 2019. “Authentication of Cocoa Bean Shells by Near- and Mid-Infrared Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy.” Food Chemistry 292 (September): 47–57. doi:10.1016/j.foodchem.2019.04.008.