(2023). Physical, physicochemical and sensory characteristics of cocoa beans (Theobroma cacao) variety FTA-4 harvested in the department of Arauca, evaluated under variable fermentation and drying conditions.
Chicago Style (17th ed.) CitationPhysical, Physicochemical and Sensory Characteristics of Cocoa Beans (Theobroma Cacao) Variety FTA-4 Harvested in the Department of Arauca, Evaluated Under Variable Fermentation and Drying Conditions. 2023.
MLA (8th ed.) CitationPhysical, Physicochemical and Sensory Characteristics of Cocoa Beans (Theobroma Cacao) Variety FTA-4 Harvested in the Department of Arauca, Evaluated Under Variable Fermentation and Drying Conditions. 2023.
Warning: These citations may not always be 100% accurate.