APA (7th ed.) Citation

Erawati, C. M., Wardani, A. K., Sutrisno, A., Febrianto, N. A., & Sukweenadhi, J. (2026). The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile. BIO Web of Conferences, 223, 1. https://doi.org/10.1051/bioconf/202622303004

Chicago Style (17th ed.) Citation

Erawati, Christina Mumpuni, Agustin Krisna Wardani, Aji Sutrisno, Noor Ariefandie Febrianto, and Johan Sukweenadhi. "The Use of Starter Cultures in Lab-scale Cacao Fermentation and Its Impact on Non-volatile Compounds and Flavor Profile." BIO Web of Conferences 223 (2026): 1. https://doi.org/10.1051/bioconf/202622303004.

MLA (9th ed.) Citation

Erawati, Christina Mumpuni, et al. "The Use of Starter Cultures in Lab-scale Cacao Fermentation and Its Impact on Non-volatile Compounds and Flavor Profile." BIO Web of Conferences, vol. 223, 2026, p. 1, https://doi.org/10.1051/bioconf/202622303004.