Citations refer to the original publication, not to a Scieee localized version.
Alarcón, Á. L., Palacios, L. M., Osorio, C., César Narváez, P., Heredia Mira, F. J., Orjuela, Á., & Hernanz Vila, M. D. (2021). Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies. Elsevier. https://doi.org/10.1016/j.foodchem.2020.128183
Alarcón, Ángela L., et al. Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies. Elsevier, 2021. https://doi.org/10.1016/j.foodchem.2020.128183.
Alarcón, Ángela L., Laura M. Palacios, Coralia Osorio, Paulo César Narváez, Francisco José Heredia Mira, Álvaro Orjuela, and María Dolores Hernanz Vila. Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies. Elsevier, 2021. https://doi.org/10.1016/j.foodchem.2020.128183.
Alarcón, Á. L. et al. (2021) Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies. Elsevier. Available at: https://doi.org/10.1016/j.foodchem.2020.128183.
Á. L. Alarcón et al., “Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies,” Elsevier, 2021, doi: 10.1016/j.foodchem.2020.128183.
@misc{alarcon2021chemical,
author = {Alarcón, Ángela L. and Palacios, Laura M. and Osorio, Coralia and César Narváez, Paulo and Heredia Mira, Francisco José and Orjuela, Álvaro and Hernanz Vila, María Dolores},
title = {Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies},
year = {2021},
publisher = {Elsevier},
doi = {10.1016/j.foodchem.2020.128183},
url = {https://doi.org/10.1016/j.foodchem.2020.128183}
}
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