Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

MLA

Hurst, W.Jeffrey, et al. “Impact of Fermentation, Drying, Roasting and Dutch Processing on Flavan-3-Ol Stereochemistry in Cacao Beans and Cocoa Ingredients.” Chemistry Central Journal, vol. 5, Sept. 2011, p. 53. EBSCOhost, https://doi.org/10.1186/1752-153X-5-53.

APA

Hurst, W. J., Krake, S. H., Bergmeier, S. C., Payne, M. J., Miller, K. B., & Stuart, D. A. (2011). Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. Chemistry Central Journal, 5, 53. https://doi.org/10.1186/1752-153X-5-53

Chicago

Hurst, W Jeffrey, Susann H Krake, Stephen C Bergmeier, Mark J Payne, Kenneth B Miller, and David A Stuart. 2011. “Impact of Fermentation, Drying, Roasting and Dutch Processing on Flavan-3-Ol Stereochemistry in Cacao Beans and Cocoa Ingredients.” Chemistry Central Journal 5 (September): 53. doi:10.1186/1752-153X-5-53.