Pang, X.; Yan, Z.; Zou, J.; Miao, P.; Cheng, W.; Zhou, Z.; Ye, J.; Wang, H.; Jia, X.; Li, Y.;
et al. Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards. Foods 2024, 13, 3433.
https://doi.org/10.3390/foods13213433
AMA Style
Pang X, Yan Z, Zou J, Miao P, Cheng W, Zhou Z, Ye J, Wang H, Jia X, Li Y,
et al. Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards. Foods. 2024; 13(21):3433.
https://doi.org/10.3390/foods13213433
Chicago/Turabian Style
Pang, Xiaomin, Zi Yan, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Jianghua Ye, Haibin Wang, Xiaoli Jia, Yuanping Li,
and et al. 2024. "Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards" Foods 13, no. 21: 3433.
https://doi.org/10.3390/foods13213433
APA Style
Pang, X., Yan, Z., Zou, J., Miao, P., Cheng, W., Zhou, Z., Ye, J., Wang, H., Jia, X., Li, Y., & Zhang, Q.
(2024). Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards. Foods, 13(21), 3433.
https://doi.org/10.3390/foods13213433
