Hu, W.; Wang, G.; Lin, S.; Liu, Z.; Wang, P.; Li, J.; Zhang, Q.; He, H.
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method. Foods 2022, 11, 2204.
https://doi.org/10.3390/foods11152204
AMA Style
Hu W, Wang G, Lin S, Liu Z, Wang P, Li J, Zhang Q, He H.
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method. Foods. 2022; 11(15):2204.
https://doi.org/10.3390/foods11152204
Chicago/Turabian Style
Hu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, and Haibin He.
2022. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method" Foods 11, no. 15: 2204.
https://doi.org/10.3390/foods11152204
APA Style
Hu, W., Wang, G., Lin, S., Liu, Z., Wang, P., Li, J., Zhang, Q., & He, H.
(2022). Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method. Foods, 11(15), 2204.
https://doi.org/10.3390/foods11152204