Cite
Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering.
MLA
Ye, Yulong, et al. “Dynamic Changes in Amino Acids, Catechins, Caffeine and Gallic Acid in Green Tea during Withering.” Journal of Food Composition & Analysis, vol. 66, Mar. 2018, pp. 98–108. EBSCOhost, https://doi.org/10.1016/j.jfca.2017.12.008.
APA
Ye, Y., Yan, J., Cui, J., Mao, S., Li, M., Liao, X., & Tong, H. (2018). Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering. Journal of Food Composition & Analysis, 66, 98–108. https://doi.org/10.1016/j.jfca.2017.12.008
Chicago
Ye, Yulong, Jingna Yan, Jilai Cui, Shihong Mao, Meifeng Li, Xueli Liao, and Huarong Tong. 2018. “Dynamic Changes in Amino Acids, Catechins, Caffeine and Gallic Acid in Green Tea during Withering.” Journal of Food Composition & Analysis 66 (March): 98–108. doi:10.1016/j.jfca.2017.12.008.