APA (7th ed.) Citation

Hashim, P., Selamat, J., Muhammad, K., & Ali, A. (1999). Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans. Society of Chemical Industry (SCI).

Chicago Style (17th ed.) Citation

Hashim, Puziah, Jinap Selamat, Kharidah Muhammad, and Asbi Ali. Effect of Drying Time, Bean Depth and Temperature on Free Amino Acid, Peptide-N, Sugar and Pyrazine Concentrations of Malaysian Cocoa Beans. Society of Chemical Industry (SCI), 1999.

MLA (9th ed.) Citation

Hashim, Puziah, et al. Effect of Drying Time, Bean Depth and Temperature on Free Amino Acid, Peptide-N, Sugar and Pyrazine Concentrations of Malaysian Cocoa Beans. Society of Chemical Industry (SCI), 1999.