APA (7th ed.) Citation

Lin, L., Chen, K., Changchien, L., Chen, K., & Peng, R. Y. (2022). Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. Molecules, 27(10), 3058. https://doi.org/10.3390/molecules27103058

Chicago Style (17th ed.) Citation

Lin, Li-Yun, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, and Robert Y. Peng. "Volatile Variation of Theobroma Cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting." Molecules 27, no. 10 (2022): 3058. https://doi.org/10.3390/molecules27103058.

MLA (9th ed.) Citation

Lin, Li-Yun, et al. "Volatile Variation of Theobroma Cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting." Molecules, vol. 27, no. 10, 2022, p. 3058, https://doi.org/10.3390/molecules27103058.