Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

MLA

Good Kitzberger, Cíntia Sorane, et al. “Flavor Precursors and Sensory Attributes of Coffee Submitted to Different Post-Harvest Processing.” AIMS Agriculture and Food, 2020. 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=edsoai&AN=edsoai.on1202320311&authtype=sso&custid=ns315887.

APA

Good Kitzberger, C. S., Pot, D., Marraccini, P., Protasio Pereira, L. F., & Dos Santos Scholz, M. B. (2020). Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. AIMS Agriculture and Food.

Chicago

Good Kitzberger, Cíntia Sorane, David Pot, Pierre Marraccini, Luiz Filipe Protasio Pereira, and Maria Brigida Dos Santos Scholz. 2020. “Flavor Precursors and Sensory Attributes of Coffee Submitted to Different Post-Harvest Processing.” AIMS Agriculture and Food. 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=edsoai&AN=edsoai.on1202320311&authtype=sso&custid=ns315887.