APA (7th ed.) Citation

Jinap, S., Wan Rosli, W. I., Russly, A. R., & Nordin, L. M. (1998). Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao). Wiley.

Chicago Style (17th ed.) Citation

Jinap, S., W. I. Wan Rosli, A. R. Russly, and L. M. Nordin. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.

MLA (9th ed.) Citation

Jinap, S., et al. Effect of Roasting Time and Temperature On Volatile Component Profiles During Nib Roasting of Cocoa Beans (Theobroma Cacao). Wiley, 1998.