JarrÃn-Chacón, J.P.; Núñez-Pérez, J.; EspÃn-Valladares, R.d.C.; Manosalvas-Quiroz, L.A.; RodrÃguez-Cabrera, H.M.; Pais-Chanfrau, J.M.
Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023, 12, 590.
https://doi.org/10.3390/foods12030590
AMA Style
JarrÃn-Chacón JP, Núñez-Pérez J, EspÃn-Valladares RdC, Manosalvas-Quiroz LA, RodrÃguez-Cabrera HM, Pais-Chanfrau JM.
Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods. 2023; 12(3):590.
https://doi.org/10.3390/foods12030590
Chicago/Turabian Style
JarrÃn-Chacón, Jenny Paola, Jimmy Núñez-Pérez, Rosario del Carmen EspÃn-Valladares, Luis Armando Manosalvas-Quiroz, Hortensia MarÃa RodrÃguez-Cabrera, and José Manuel Pais-Chanfrau.
2023. "Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study" Foods 12, no. 3: 590.
https://doi.org/10.3390/foods12030590
APA Style
JarrÃn-Chacón, J. P., Núñez-Pérez, J., EspÃn-Valladares, R. d. C., Manosalvas-Quiroz, L. A., RodrÃguez-Cabrera, H. M., & Pais-Chanfrau, J. M.
(2023). Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods, 12(3), 590.
https://doi.org/10.3390/foods12030590