Ao, C.; Niu, X.; Shi, D.; Zheng, X.; Yu, J.; Zhang, Y.
Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis. Foods 2024, 13, 3243.
https://doi.org/10.3390/foods13203243
AMA Style
Ao C, Niu X, Shi D, Zheng X, Yu J, Zhang Y.
Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis. Foods. 2024; 13(20):3243.
https://doi.org/10.3390/foods13203243
Chicago/Turabian Style
Ao, Cun, Xiaojun Niu, Daliang Shi, Xuxia Zheng, Jizhong Yu, and Yingbin Zhang.
2024. "Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis" Foods 13, no. 20: 3243.
https://doi.org/10.3390/foods13203243
APA Style
Ao, C., Niu, X., Shi, D., Zheng, X., Yu, J., & Zhang, Y.
(2024). Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis. Foods, 13(20), 3243.
https://doi.org/10.3390/foods13203243