APA Zitierstil

Cerit, İ., Demirkol, O., Avcı, A., & Arkan, B. S. (2024). Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(5), 450. https://doi.org/10.1177/10820132231154429

Chicago Zitierstil

Cerit, İnci, Omca Demirkol, Ayşe Avcı, und Betül Sena Arkan. "Phenolic Content and Oxidative Stability of Chocolates Produced with Roasted and Unroasted Cocoa Beans." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 5 (2024): 450. https://dx.doi.org/10.1177/10820132231154429.

MLA Zitierstil

Cerit, İnci, et al. "Phenolic Content and Oxidative Stability of Chocolates Produced with Roasted and Unroasted Cocoa Beans." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 5, 2024, p. 450.