Salazar Cerón, J.; Paz Ruiz, N.; Ramos Velasco, J.C.; Ramos Cabrera, E.V.; Delgado Espinosa, Z.Y.
Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil. Processes 2025, 13, 1648.
https://doi.org/10.3390/pr13061648
AMA Style
Salazar Cerón J, Paz Ruiz N, Ramos Velasco JC, Ramos Cabrera EV, Delgado Espinosa ZY.
Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil. Processes. 2025; 13(6):1648.
https://doi.org/10.3390/pr13061648
Chicago/Turabian Style
Salazar Cerón, Jakeline, Nelson Paz Ruiz, Juan Camilo Ramos Velasco, Efrén Venancio Ramos Cabrera, and Zuly Yuliana Delgado Espinosa.
2025. "Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil" Processes 13, no. 6: 1648.
https://doi.org/10.3390/pr13061648
APA Style
Salazar Cerón, J., Paz Ruiz, N., Ramos Velasco, J. C., Ramos Cabrera, E. V., & Delgado Espinosa, Z. Y.
(2025). Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil. Processes, 13(6), 1648.
https://doi.org/10.3390/pr13061648