Tang, J.; Hu, J.; Zhou, X.; Wang, Q.; Jiang, Y.; Yuan, H.; Wang, Y.; Yang, Y.
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry. Foods 2025, 14, 816.
https://doi.org/10.3390/foods14050816
AMA Style
Tang J, Hu J, Zhou X, Wang Q, Jiang Y, Yuan H, Wang Y, Yang Y.
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry. Foods. 2025; 14(5):816.
https://doi.org/10.3390/foods14050816
Chicago/Turabian Style
Tang, Jiahao, Jiajing Hu, Xianxiu Zhou, Qiwei Wang, Yongwen Jiang, Haibo Yuan, Yujie Wang, and Yanqin Yang.
2025. "Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry" Foods 14, no. 5: 816.
https://doi.org/10.3390/foods14050816
APA Style
Tang, J., Hu, J., Zhou, X., Wang, Q., Jiang, Y., Yuan, H., Wang, Y., & Yang, Y.
(2025). Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry. Foods, 14(5), 816.
https://doi.org/10.3390/foods14050816
