Cite
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea.
MLA
Yin, Xia, et al. “Effect of Shaking Manners on Floral Aroma Quality and Identification of Key Floral-Aroma-Active Compounds in Hunan Black Tea.” Food Research International, vol. 174, Dec. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodres.2023.113515.
APA
Yin, X., Xiao, Y., Wang, K., Wu, W., Huang, J., Liu, S., & Zhang, S. (2023). Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea. Food Research International, 174, N.PAG. https://doi.org/10.1016/j.foodres.2023.113515
Chicago
Yin, Xia, Yangbo Xiao, Kuofei Wang, Wenliang Wu, Jing Huang, Shujuan Liu, and Shuguang Zhang. 2023. “Effect of Shaking Manners on Floral Aroma Quality and Identification of Key Floral-Aroma-Active Compounds in Hunan Black Tea.” Food Research International 174 (December): N.PAG. doi:10.1016/j.foodres.2023.113515.