Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products.

MLA

Cantini, Claudio, et al. “Sensory Profiling and Consumer Acceptability of New Dark Cocoa Bars Containing Tuscan Autochthonous Food Products.” Food Science & Nutrition, vol. 6, no. 2, Mar. 2018, pp. 245–52. EBSCOhost, https://doi.org/10.1002/fsn3.523.

APA

Cantini, C., Salusti, P., Romi, M., Francini, A., & Sebastiani, L. (2018). Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products. Food Science & Nutrition, 6(2), 245–252. https://doi.org/10.1002/fsn3.523

Chicago

Cantini, Claudio, Patrizia Salusti, Marco Romi, Alessandra Francini, and Luca Sebastiani. 2018. “Sensory Profiling and Consumer Acceptability of New Dark Cocoa Bars Containing Tuscan Autochthonous Food Products.” Food Science & Nutrition 6 (2): 245–52. doi:10.1002/fsn3.523.