APA (7th ed.) Citation

Assi-Clair, B. J., Koné, M. K., Kouamé, K., Lahon, M. C., Berthiot, L., Durand, N., . . . Guéhi, T. S. (2019). Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. European Food Research & Technology, 245(7), 1459. https://doi.org/10.1007/s00217-018-3181-6

Chicago Style (17th ed.) Citation

Assi-Clair, Brice J., et al. "Effect of Aroma Potential of Saccharomyces Cerevisiae Fermentation on the Volatile Profile of Raw Cocoa and Sensory Attributes of Chocolate Produced Thereof." European Food Research & Technology 245, no. 7 (2019): 1459. https://doi.org/10.1007/s00217-018-3181-6.

MLA (9th ed.) Citation

Assi-Clair, Brice J., et al. "Effect of Aroma Potential of Saccharomyces Cerevisiae Fermentation on the Volatile Profile of Raw Cocoa and Sensory Attributes of Chocolate Produced Thereof." European Food Research & Technology, vol. 245, no. 7, 2019, p. 1459, https://doi.org/10.1007/s00217-018-3181-6.