Spizzirri, U.G.; Ieri, F.; Campo, M.; Paolino, D.; Restuccia, D.; Romani, A.
Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods 2019, 8, 306.
https://doi.org/10.3390/foods8080306
AMA Style
Spizzirri UG, Ieri F, Campo M, Paolino D, Restuccia D, Romani A.
Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods. 2019; 8(8):306.
https://doi.org/10.3390/foods8080306
Chicago/Turabian Style
Spizzirri, Umile Gianfranco, Francesca Ieri, Margherita Campo, Donatella Paolino, Donatella Restuccia, and Annalisa Romani.
2019. "Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin" Foods 8, no. 8: 306.
https://doi.org/10.3390/foods8080306
APA Style
Spizzirri, U. G., Ieri, F., Campo, M., Paolino, D., Restuccia, D., & Romani, A.
(2019). Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods, 8(8), 306.
https://doi.org/10.3390/foods8080306