Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol dan Aktivitas Antioksidatif Kakao Selama Penyangraian dengan Enerji Gelombang Mikro

MLA

Supriyanto, Supriyanto, et al. “Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol Dan Aktivitas Antioksidatif Kakao Selama Penyangraian Dengan Enerji Gelombang Mikro.” Agritech, Sept. 2014. 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.jurnalonline..ed3992af281e141475edb9fcb7405411&authtype=sso&custid=ns315887.

APA

Supriyanto, S., Haryadi, H., Rahardjo, B., & Marseno, D. W. (2014). Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol dan Aktivitas Antioksidatif Kakao Selama Penyangraian dengan Enerji Gelombang Mikro. Agritech.

Chicago

Supriyanto, Supriyanto, Haryadi Haryadi, Budi Rahardjo, and Djagal Wiseso Marseno. 2014. “Perubahan Suhu, Kadar Air, Warna, Kadar Polifenol Dan Aktivitas Antioksidatif Kakao Selama Penyangraian Dengan Enerji Gelombang Mikro.” Agritech, September. 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.jurnalonline..ed3992af281e141475edb9fcb7405411&authtype=sso&custid=ns315887.