Ye, J.; Luo, Y.; Wang, Y.; Zhang, Q.; Zhang, S.; Gu, J.; Liao, Y.; Wang, T.; Jia, X.; Wang, H.
Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics. Foods 2024, 13, 3955.
https://doi.org/10.3390/foods13233955
AMA Style
Ye J, Luo Y, Wang Y, Zhang Q, Zhang S, Gu J, Liao Y, Wang T, Jia X, Wang H.
Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics. Foods. 2024; 13(23):3955.
https://doi.org/10.3390/foods13233955
Chicago/Turabian Style
Ye, Jianghua, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, and Haibin Wang.
2024. "Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics" Foods 13, no. 23: 3955.
https://doi.org/10.3390/foods13233955
APA Style
Ye, J., Luo, Y., Wang, Y., Zhang, Q., Zhang, S., Gu, J., Liao, Y., Wang, T., Jia, X., & Wang, H.
(2024). Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics. Foods, 13(23), 3955.
https://doi.org/10.3390/foods13233955
