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