Shi, Q.; Xiao, Y.; Zhou, Y.; Tang, W.; Jiang, F.; Zhou, X.; Lu, H.
Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. Foods 2024, 13, 3119.
https://doi.org/10.3390/foods13193119
AMA Style
Shi Q, Xiao Y, Zhou Y, Tang W, Jiang F, Zhou X, Lu H.
Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. Foods. 2024; 13(19):3119.
https://doi.org/10.3390/foods13193119
Chicago/Turabian Style
Shi, Qihan, Ying Xiao, Yiming Zhou, Wenxiao Tang, Feng Jiang, Xiaoli Zhou, and Hongxiu Lu.
2024. "Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components" Foods 13, no. 19: 3119.
https://doi.org/10.3390/foods13193119
APA Style
Shi, Q., Xiao, Y., Zhou, Y., Tang, W., Jiang, F., Zhou, X., & Lu, H.
(2024). Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. Foods, 13(19), 3119.
https://doi.org/10.3390/foods13193119