do Carmo Mazzinghy, A.C.; Silva, V.D.M.; Ramos, A.L.C.C.; de Oliveira, C.P.; de Oliveira, G.B.; Augusti, R.; de Araújo, R.L.B.; Melo, J.O.F.
Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods 2024, 13, 1031.
https://doi.org/10.3390/foods13071031
AMA Style
do Carmo Mazzinghy AC, Silva VDM, Ramos ALCC, de Oliveira CP, de Oliveira GB, Augusti R, de Araújo RLB, Melo JOF.
Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods. 2024; 13(7):1031.
https://doi.org/10.3390/foods13071031
Chicago/Turabian Style
do Carmo Mazzinghy, Ana Carolina, Viviane Dias Medeiros Silva, Ana Luiza Coeli Cruz Ramos, Carla PatrÃcia de Oliveira, Gabriel Barbosa de Oliveira, Rodinei Augusti, Raquel Linhares Bello de Araújo, and Júlio Onésio Ferreira Melo.
2024. "Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates" Foods 13, no. 7: 1031.
https://doi.org/10.3390/foods13071031
APA Style
do Carmo Mazzinghy, A. C., Silva, V. D. M., Ramos, A. L. C. C., de Oliveira, C. P., de Oliveira, G. B., Augusti, R., de Araújo, R. L. B., & Melo, J. O. F.
(2024). Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods, 13(7), 1031.
https://doi.org/10.3390/foods13071031