Febrianto, N. A., Ramadhani, T. N., & Utami, R. T. Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Indonesian Coffee and Cocoa Research Institute.
Chicago Style (17th ed.) CitationFebrianto, Noor Ariefandie, Trisnaningtyas Novella Ramadhani, and Rachma Taufiq Utami. Acidification of Cocoa Nibs Using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Indonesian Coffee and Cocoa Research Institute.
MLA (9th ed.) CitationFebrianto, Noor Ariefandie, et al. Acidification of Cocoa Nibs Using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Indonesian Coffee and Cocoa Research Institute.
Warning: These citations may not always be 100% accurate.