Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.

MLA

Chetschik, Irene, et al. “Investigations on the Aroma of Cocoa Pulp ( Theobroma Cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 66, no. 10, Mar. 2018, pp. 2467–72. EBSCOhost, https://doi.org/10.1021/acs.jafc.6b05008.

APA

Chetschik, I., Kneubühl, M., Chatelain, K., Schlüter, A., Bernath, K., & Hühn, T. (2018). Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans. Journal of Agricultural and Food Chemistry, 66(10), 2467–2472. https://doi.org/10.1021/acs.jafc.6b05008

Chicago

Chetschik, Irene, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath, and Tilo Hühn. 2018. “Investigations on the Aroma of Cocoa Pulp ( Theobroma Cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 66 (10): 2467–72. doi:10.1021/acs.jafc.6b05008.