APA (7th ed.) Citation

Settapramote, N., Phungam, N., Hunsakul, K., Chuensun, T., Yatale, T., & Kawee-ai, A. (2025). Optimization of Cocoa Nibs Fermentation Using Saccharomyces cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile. Trends in Sciences, 22(8), 1. https://doi.org/10.48048/tis.2025.10201

Chicago Style (17th ed.) Citation

Settapramote, Natwalinkhol, Nittaya Phungam, Kanrawee Hunsakul, Threethip Chuensun, Tanongsak Yatale, and Arthitaya Kawee-ai. "Optimization of Cocoa Nibs Fermentation Using Saccharomyces Cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile." Trends in Sciences 22, no. 8 (2025): 1. https://doi.org/10.48048/tis.2025.10201.

MLA (9th ed.) Citation

Settapramote, Natwalinkhol, et al. "Optimization of Cocoa Nibs Fermentation Using Saccharomyces Cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile." Trends in Sciences, vol. 22, no. 8, 2025, p. 1, https://doi.org/10.48048/tis.2025.10201.