Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method.

MLA

Ramos, Mariana Figueira, et al. “Discrimination of the Sensory Quality of the Coffea Arabica L. (Cv. Yellow Bourbon) Produced in Different Altitudes Using Decision Trees Obtained by the CHAID Method.” Journal of the Science of Food and Agriculture, vol. 96, no. 10, Aug. 2016, pp. 3543–51. EBSCOhost, https://doi.org/10.1002/jsfa.7539.

APA

Ramos, M. F., Ribeiro, D. E., Cirillo, M. Â., & Borém, F. M. (2016). Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method. Journal of the Science of Food and Agriculture, 96(10), 3543–3551. https://doi.org/10.1002/jsfa.7539

Chicago

Ramos, Mariana Figueira, Diego Egídio Ribeiro, Marcelo Ângelo Cirillo, and Flávio Meira Borém. 2016. “Discrimination of the Sensory Quality of the Coffea Arabica L. (Cv. Yellow Bourbon) Produced in Different Altitudes Using Decision Trees Obtained by the CHAID Method.” Journal of the Science of Food and Agriculture 96 (10): 3543–51. doi:10.1002/jsfa.7539.