Castro-Alayo, E.M.; Torrejón-Valqui, L.; Medina-Mendoza, M.; Cayo-Colca, I.S.; Cárdenas-Toro, F.P.
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods 2022, 11, 1769.
https://doi.org/10.3390/foods11121769
AMA Style
Castro-Alayo EM, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP.
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods. 2022; 11(12):1769.
https://doi.org/10.3390/foods11121769
Chicago/Turabian Style
Castro-Alayo, EfraÃn M., Llisela Torrejón-Valqui, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, and Fiorella P. Cárdenas-Toro.
2022. "Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process" Foods 11, no. 12: 1769.
https://doi.org/10.3390/foods11121769
APA Style
Castro-Alayo, E. M., Torrejón-Valqui, L., Medina-Mendoza, M., Cayo-Colca, I. S., & Cárdenas-Toro, F. P.
(2022). Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods, 11(12), 1769.
https://doi.org/10.3390/foods11121769