DÍAZ-ROJAS, L., GALÁN-BERNAL, N., FORERO, D. P., LINARES, E. L., MARÍN-LOAIZA, J. C., & OSORIO, C. (2019). Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute. Universidad de Antioquia.
Cita Chicago Style (17a ed.)DÍAZ-ROJAS, Liseth, Nathaly GALÁN-BERNAL, Diana Paola FORERO, Edgar Leonardo LINARES, Juan Camilo MARÍN-LOAIZA, y Coralia OSORIO. Characterization of Odour-active Volatiles and Sensory Analyses of Roasted Oak (Quercus Humboldtii Bonpl.) Acorns, a Coffee Substitute. Universidad de Antioquia, 2019.
Cita MLA (8a ed.)DÍAZ-ROJAS, Liseth, et al. Characterization of Odour-active Volatiles and Sensory Analyses of Roasted Oak (Quercus Humboldtii Bonpl.) Acorns, a Coffee Substitute. Universidad de Antioquia, 2019.