The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging.

MLA

Wang, Zhihui, et al. “The Flavor Characteristics and Antioxidant Capability of Aged Jinhua White Tea and the Mechanisms of Its Dynamic Evolution during Long-Term Aging.” Food Chemistry, vol. 436, Mar. 2024, p. 137705. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137705.

APA

Wang, Z., Liang, Y., Gao, C., Wu, W., Kong, J., Zhou, Z., Wang, Z., Huang, Y., & Sun, W. (2024). The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging. Food Chemistry, 436, 137705. https://doi.org/10.1016/j.foodchem.2023.137705

Chicago

Wang, Zhihui, Yilin Liang, Chenxi Gao, Weiwei Wu, Jiumei Kong, Zhe Zhou, Zhihua Wang, Yan Huang, and Weijiang Sun. 2024. “The Flavor Characteristics and Antioxidant Capability of Aged Jinhua White Tea and the Mechanisms of Its Dynamic Evolution during Long-Term Aging.” Food Chemistry 436 (March): 137705. doi:10.1016/j.foodchem.2023.137705.