Cite
Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina
MLA
Koffi Jondo, et al. “Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina.” Oriental Journal Of Chemistry, vol. 37, Oct. 2021, pp. 1068–76. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........52af4177f1a63c6e25ca73d29789c567&authtype=sso&custid=ns315887.
APA
Koffi Jondo, Eyawèdeou Yelegue, Kwami Lumo Awaga, Agbekonyi Kokou Agbodan, Awèdéou Bakpo, & Cynthia Adjo Kouakou. (2021). Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina. Oriental Journal Of Chemistry, 37, 1068–1076.
Chicago
Koffi Jondo, Eyawèdeou Yelegue, Kwami Lumo Awaga, Agbekonyi Kokou Agbodan, Awèdéou Bakpo, and Cynthia Adjo Kouakou. 2021. “Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina.” Oriental Journal Of Chemistry 37 (October): 1068–76. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........52af4177f1a63c6e25ca73d29789c567&authtype=sso&custid=ns315887.