Liu, D.; Wang, K.; Xue, X.; Wen, Q.; Qin, S.; Suo, Y.; Liang, M.
The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea. Foods 2022, 11, 1260.
https://doi.org/10.3390/foods11091260
AMA Style
Liu D, Wang K, Xue X, Wen Q, Qin S, Suo Y, Liang M.
The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea. Foods. 2022; 11(9):1260.
https://doi.org/10.3390/foods11091260
Chicago/Turabian Style
Liu, Dandan, Kang Wang, Xiaoran Xue, Qiang Wen, Shiwen Qin, Yukai Suo, and Mingzhi Liang.
2022. "The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea" Foods 11, no. 9: 1260.
https://doi.org/10.3390/foods11091260
APA Style
Liu, D., Wang, K., Xue, X., Wen, Q., Qin, S., Suo, Y., & Liang, M.
(2022). The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea. Foods, 11(9), 1260.
https://doi.org/10.3390/foods11091260