Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition.

MLA

Aldana, Manuel Y., et al. “Influence of Temperature and PH during Cacao Mucilage Exudate Concentration on Cacao Syrup Composition.” International Journal of Food Science & Technology, vol. 58, no. 12, Dec. 2023, pp. 6817–24. EBSCOhost, https://doi.org/10.1111/ijfs.16677.

APA

Aldana, M. Y., Bustos, Y., Espinoza, L. A., Ramírez, A., Nabarlatz, D. A., Blanco, T. C., & Combariza, M. Y. (2023). Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition. International Journal of Food Science & Technology, 58(12), 6817–6824. https://doi.org/10.1111/ijfs.16677

Chicago

Aldana, Manuel Y., Yinna Bustos, Luz A. Espinoza, Andrés Ramírez, Debora A. Nabarlatz, Tirado, Cristian Blanco, and Marianny Y. Combariza. 2023. “Influence of Temperature and PH during Cacao Mucilage Exudate Concentration on Cacao Syrup Composition.” International Journal of Food Science & Technology 58 (12): 6817–24. doi:10.1111/ijfs.16677.