2-s2.0-85206463426. (2024). Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate. IOP Conference Series: Earth and Environmental Science, 1397(1), . https://doi.org/10.1088/1755-1315/1397/1/012025
Chicagoスタイル(17版)引用形式2-s2.0-85206463426. "Effect of Different Cocoa Mass Levels on Total Phenolic Content, Antioxidant Activity, and Sensory Acceptability of Panned Dark Chocolate." IOP Conference Series: Earth and Environmental Science 1397, no. 1 (2024). https://doi.org/10.1088/1755-1315/1397/1/012025.
MLA(8版)引用形式2-s2.0-85206463426. "Effect of Different Cocoa Mass Levels on Total Phenolic Content, Antioxidant Activity, and Sensory Acceptability of Panned Dark Chocolate." IOP Conference Series: Earth and Environmental Science, vol. 1397, no. 1, 2024, https://doi.org/10.1088/1755-1315/1397/1/012025.