Cite
MLA Citation
Didier Diomande et al.. “Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans.” Food chemistry, vol. 188, 2015, pp. 576–582. http://access.bl.uk/ark:/81055/vdc_100055900573.0x000001