Ye, F.; Gui, A.; Qiao, X.; Liu, P.; Wang, X.; Wang, S.; Feng, L.; Teng, J.; Xue, J.; Chen, X.;
et al. Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. Metabolites 2025, 15, 155.
https://doi.org/10.3390/metabo15030155
AMA Style
Ye F, Gui A, Qiao X, Liu P, Wang X, Wang S, Feng L, Teng J, Xue J, Chen X,
et al. Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. Metabolites. 2025; 15(3):155.
https://doi.org/10.3390/metabo15030155
Chicago/Turabian Style
Ye, Fei, Anhui Gui, Xiaoyan Qiao, Panpan Liu, Xueping Wang, Shengpeng Wang, Lin Feng, Jin Teng, Jinjin Xue, Xun Chen,
and et al. 2025. "Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea" Metabolites 15, no. 3: 155.
https://doi.org/10.3390/metabo15030155
APA Style
Ye, F., Gui, A., Qiao, X., Liu, P., Wang, X., Wang, S., Feng, L., Teng, J., Xue, J., Chen, X., Mei, Y., Zhang, B., Han, H., Liao, A., Zheng, P., & Gao, S.
(2025). Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. Metabolites, 15(3), 155.
https://doi.org/10.3390/metabo15030155
