APA (7th ed.) Citation

Medina-Mendoza, M., Mori-Mestanza, D., Iliquín-Fernández, R. E., Colca, I. S. C., Castro-Alayo, E. M., & Balcázar-Zumaeta, C. R. (2025). Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes. Elsevier.

Chicago Style (17th ed.) Citation

Medina-Mendoza, Marleni, Diner Mori-Mestanza, Roberth E. Iliquín-Fernández, Ilse S. Cayo Colca, Efraín M. Castro-Alayo, and César R. Balcázar-Zumaeta. Optimizing Dark Chocolate Production: Effect of Conching Time, Berry By-products, and Sacha Inchi Oil on Antioxidant Attributes. Elsevier, 2025.

MLA (9th ed.) Citation

Medina-Mendoza, Marleni, et al. Optimizing Dark Chocolate Production: Effect of Conching Time, Berry By-products, and Sacha Inchi Oil on Antioxidant Attributes. Elsevier, 2025.