Style de citation APA (7e éd.)

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.

Style de citation Chicago (17e éd.)

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

Style de citation MLA (9e éd.)

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