Wu, Y.; Wang, X.; Chen, L.; Li, Q.; He, J.; Deng, X.; Xu, J.; Che, R.; Zhou, J.; Yuan, W.;
et al. Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea. Foods 2024, 13, 3456.
https://doi.org/10.3390/foods13213456
AMA Style
Wu Y, Wang X, Chen L, Li Q, He J, Deng X, Xu J, Che R, Zhou J, Yuan W,
et al. Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea. Foods. 2024; 13(21):3456.
https://doi.org/10.3390/foods13213456
Chicago/Turabian Style
Wu, Yamin, Xinghua Wang, Lijiao Chen, Qiang Li, Junjie He, Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou, Wenxia Yuan,
and et al. 2024. "Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea" Foods 13, no. 21: 3456.
https://doi.org/10.3390/foods13213456
APA Style
Wu, Y., Wang, X., Chen, L., Li, Q., He, J., Deng, X., Xu, J., Che, R., Zhou, J., Yuan, W., Wu, T., Tian, J., Chen, Y., & Wang, B.
(2024). Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea. Foods, 13(21), 3456.
https://doi.org/10.3390/foods13213456
