APA

Chadare F. J., Gayet D. P., Azokpota P., Nout M. J. R., Linnemann A. R., Hounhouigan J. D. & van Boekel M. A. J. S. (20111229). Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption. : Ecology of food and nutrition.

Chicago

Chadare F J, Gayet D P, Azokpota P, Nout M J R, Linnemann A R, Hounhouigan J D and van Boekel M A J S. 20111229. Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption. : Ecology of food and nutrition.

Harvard

Chadare F. J., Gayet D. P., Azokpota P., Nout M. J. R., Linnemann A. R., Hounhouigan J. D. and van Boekel M. A. J. S. (20111229). Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption. : Ecology of food and nutrition.

MLA

Chadare F J, Gayet D P, Azokpota P, Nout M J R, Linnemann A R, Hounhouigan J D and van Boekel M A J S. Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption. : Ecology of food and nutrition. 20111229.