Luo, Y.; Zhang, Y.; Qu, F.; Wang, P.; Gao, J.; Zhang, X.; Hu, J.
Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS. Foods 2022, 11, 2964.
https://doi.org/10.3390/foods11192964
AMA Style
Luo Y, Zhang Y, Qu F, Wang P, Gao J, Zhang X, Hu J.
Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS. Foods. 2022; 11(19):2964.
https://doi.org/10.3390/foods11192964
Chicago/Turabian Style
Luo, Ying, Yazhao Zhang, Fengfeng Qu, Peiqiang Wang, Junfeng Gao, Xinfu Zhang, and Jianhui Hu.
2022. "Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS" Foods 11, no. 19: 2964.
https://doi.org/10.3390/foods11192964
APA Style
Luo, Y., Zhang, Y., Qu, F., Wang, P., Gao, J., Zhang, X., & Hu, J.
(2022). Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS. Foods, 11(19), 2964.
https://doi.org/10.3390/foods11192964