APA (7th ed.) Citation

de Brito, E. S., García, N. H. P., Gallão, M., Cortelazzo, A. L., Fevereiro, P. S., & Braga, M. R. (2001). Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. Journal of the science of food and agriculture, 81(2), 281-288. https://doi.org/10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B

Chicago Style (17th ed.) Citation

de Brito, Edy S., Nelson H Pezoa García, M I Gallão, Angelo L. Cortelazzo, Pedro S. Fevereiro, and Márcia R. Braga. "Structural and Chemical Changes in Cocoa (Theobroma Cacao L) During Fermentation, Drying and Roasting." Journal of the Science of Food and Agriculture 81, no. 2 (2001): 281-288. https://doi.org/10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B.

MLA (9th ed.) Citation

de Brito, Edy S., et al. "Structural and Chemical Changes in Cocoa (Theobroma Cacao L) During Fermentation, Drying and Roasting." Journal of the Science of Food and Agriculture, vol. 81, no. 2, 2001, pp. 281-288, https://doi.org/10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B.