Xu, L.; Ye, Q.; Cao, Q.; Liu, Y.; Li, X.; Liu, Z.; Gong, Y.; Zhang, S.; Yin, J.; Xu, Y.
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures. Foods 2024, 13, 1172.
https://doi.org/10.3390/foods13081172
AMA Style
Xu L, Ye Q, Cao Q, Liu Y, Li X, Liu Z, Gong Y, Zhang S, Yin J, Xu Y.
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures. Foods. 2024; 13(8):1172.
https://doi.org/10.3390/foods13081172
Chicago/Turabian Style
Xu, Longjie, Qingqing Ye, Qingqing Cao, Yuyi Liu, Xinghui Li, Zhengquan Liu, Yushun Gong, Sheng Zhang, Junfeng Yin, and Yongquan Xu.
2024. "Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures" Foods 13, no. 8: 1172.
https://doi.org/10.3390/foods13081172
APA Style
Xu, L., Ye, Q., Cao, Q., Liu, Y., Li, X., Liu, Z., Gong, Y., Zhang, S., Yin, J., & Xu, Y.
(2024). Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures. Foods, 13(8), 1172.
https://doi.org/10.3390/foods13081172
