Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

MLA

Chin, Elizabeth, et al. “Comparison of Antioxidant Activity and Flavanol Content of Cacao Beans Processed by Modern and Traditional Mesoamerican Methods.” Heritage Science, 2013. 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.on1367579520&authtype=sso&custid=ns315887.

APA

Chin, E., Chin, E., Miller, K. B., Payne, M. J., Hurst, W. J., & Stuart, D. A. (2013). Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods. Heritage Science.

Chicago

Chin, Elizabeth, Elizabeth Chin, Kenneth B Miller, Mark J Payne, W Jeffery Hurst, and David A Stuart. 2013. “Comparison of Antioxidant Activity and Flavanol Content of Cacao Beans Processed by Modern and Traditional Mesoamerican Methods.” Heritage Science. 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.on1367579520&authtype=sso&custid=ns315887.