Wu, Q.; Zhou, Z.; Zhang, Y.; Huang, H.; Ou, X.; Sun, Y.
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. Foods 2023, 12, 1794.
https://doi.org/10.3390/foods12091794
AMA Style
Wu Q, Zhou Z, Zhang Y, Huang H, Ou X, Sun Y.
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. Foods. 2023; 12(9):1794.
https://doi.org/10.3390/foods12091794
Chicago/Turabian Style
Wu, Qingyang, Ziwei Zhou, Yining Zhang, Huiqing Huang, Xiaoxi Ou, and Yun Sun.
2023. "Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science" Foods 12, no. 9: 1794.
https://doi.org/10.3390/foods12091794
APA Style
Wu, Q., Zhou, Z., Zhang, Y., Huang, H., Ou, X., & Sun, Y.
(2023). Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. Foods, 12(9), 1794.
https://doi.org/10.3390/foods12091794