Tuesta-Occ, M.L.;                     Calderón-DÃaz, E.J.;                     Mori-Mestanza, D.;                     Pérez-Ramos, H.A.;                     Pajuelo-Muñoz, A.J.;                     Castro-Alayo, E.M.;                     Balcázar-Zumaeta, C.R.    
        Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes 2025, 13, 2834.
    https://doi.org/10.3390/pr13092834
    AMA Style
    
                                Tuesta-Occ ML,                                 Calderón-DÃaz EJ,                                 Mori-Mestanza D,                                 Pérez-Ramos HA,                                 Pajuelo-Muñoz AJ,                                 Castro-Alayo EM,                                 Balcázar-Zumaeta CR.        
                Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes. 2025; 13(9):2834.
        https://doi.org/10.3390/pr13092834
    
    Chicago/Turabian Style
    
                                Tuesta-Occ, Mery L.,                                 Edward J. Calderón-DÃaz,                                 Diner Mori-Mestanza,                                 Harvey A. Pérez-Ramos,                                 Alexa J. Pajuelo-Muñoz,                                 EfraÃn M. Castro-Alayo,                                 and César R. Balcázar-Zumaeta.        
                2025. "Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans" Processes 13, no. 9: 2834.
        https://doi.org/10.3390/pr13092834
    
    APA Style
    
                                Tuesta-Occ, M. L.,                                 Calderón-DÃaz, E. J.,                                 Mori-Mestanza, D.,                                 Pérez-Ramos, H. A.,                                 Pajuelo-Muñoz, A. J.,                                 Castro-Alayo, E. M.,                                 & Balcázar-Zumaeta, C. R.        
        
        (2025). Effect of Adding Citrus Fruits on the Behavior of Reducing Sugars During the Fermentation of Criollo Cocoa Beans. Processes, 13(9), 2834.
        https://doi.org/10.3390/pr13092834