Liu, S.-L.; Jaw, Y.-M.; Wang, L.-F.; Chuang, G.C.-C.; Zhuang, Z.-Y.; Chen, Y.-S.; Liou, B.-K.
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods 2021, 10, 2344.
https://doi.org/10.3390/foods10102344
AMA Style
Liu S-L, Jaw Y-M, Wang L-F, Chuang GC-C, Zhuang Z-Y, Chen Y-S, Liou B-K.
Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods. 2021; 10(10):2344.
https://doi.org/10.3390/foods10102344
Chicago/Turabian Style
Liu, Shih-Lun, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, and Bo-Kang Liou.
2021. "Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers" Foods 10, no. 10: 2344.
https://doi.org/10.3390/foods10102344
APA Style
Liu, S.-L., Jaw, Y.-M., Wang, L.-F., Chuang, G. C.-C., Zhuang, Z.-Y., Chen, Y.-S., & Liou, B.-K.
(2021). Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods, 10(10), 2344.
https://doi.org/10.3390/foods10102344
