Echeverri-Giraldo, L.F.; Osorio Pérez, V.; Tabares Arboleda, C.; Vargas Gutiérrez, L.J.; Imbachi Quinchua, L.C.
Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity. Separations 2024, 11, 52.
https://doi.org/10.3390/separations11020052
AMA Style
Echeverri-Giraldo LF, Osorio Pérez V, Tabares Arboleda C, Vargas Gutiérrez LJ, Imbachi Quinchua LC.
Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity. Separations. 2024; 11(2):52.
https://doi.org/10.3390/separations11020052
Chicago/Turabian Style
Echeverri-Giraldo, Luz Fanny, Valentina Osorio Pérez, Claudia Tabares Arboleda, Lady Juliet Vargas Gutiérrez, and Luis Carlos Imbachi Quinchua.
2024. "Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity" Separations 11, no. 2: 52.
https://doi.org/10.3390/separations11020052
APA Style
Echeverri-Giraldo, L. F., Osorio Pérez, V., Tabares Arboleda, C., Vargas Gutiérrez, L. J., & Imbachi Quinchua, L. C.
(2024). Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity. Separations, 11(2), 52.
https://doi.org/10.3390/separations11020052
