Ye, F.; Qiao, X.; Gui, A.; Liu, P.; Wang, S.; Wang, X.; Teng, J.; Zheng, L.; Feng, L.; Han, H.;
et al. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules 2022, 27, 4119.
https://doi.org/10.3390/molecules27134119
AMA Style
Ye F, Qiao X, Gui A, Liu P, Wang S, Wang X, Teng J, Zheng L, Feng L, Han H,
et al. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules. 2022; 27(13):4119.
https://doi.org/10.3390/molecules27134119
Chicago/Turabian Style
Ye, Fei, Xiaoyan Qiao, Anhui Gui, Panpan Liu, Shengpeng Wang, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han,
and et al. 2022. "Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea" Molecules 27, no. 13: 4119.
https://doi.org/10.3390/molecules27134119
APA Style
Ye, F., Qiao, X., Gui, A., Liu, P., Wang, S., Wang, X., Teng, J., Zheng, L., Feng, L., Han, H., Zhang, B., Chen, X., Gao, Z., Gao, S., & Zheng, P.
(2022). Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules, 27(13), 4119.
https://doi.org/10.3390/molecules27134119
