APA引文

Wan Ishak @ Wan Ahmad, W. R. (1997). Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting.

Chicago Style (17th ed.) Citation

Wan Ishak @ Wan Ahmad, Wan Rosli. Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting. 1997.

MLA引文

Wan Ishak @ Wan Ahmad, Wan Rosli. Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting. 1997.

警告：这些引文格式不一定是100％准确.