Ostrowska-Ligęza, E.; Dolatowska-Żebrowska, K.; Wirkowska-Wojdyła, M.; Bryś, J.; Górska, A.
Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero). Appl. Sci. 2021, 11, 2698.
https://doi.org/10.3390/app11062698
AMA Style
Ostrowska-Ligęza E, Dolatowska-Żebrowska K, Wirkowska-Wojdyła M, Bryś J, Górska A.
Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero). Applied Sciences. 2021; 11(6):2698.
https://doi.org/10.3390/app11062698
Chicago/Turabian Style
Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska.
2021. "Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)" Applied Sciences 11, no. 6: 2698.
https://doi.org/10.3390/app11062698
APA Style
Ostrowska-Ligęza, E., Dolatowska-Żebrowska, K., Wirkowska-Wojdyła, M., Bryś, J., & Górska, A.
(2021). Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero). Applied Sciences, 11(6), 2698.
https://doi.org/10.3390/app11062698