Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

MLA

Bernard Ntezimana, et al. “Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea.” Foods, vol. 10, no. 11, Oct. 2021, p. 2627. EBSCOhost, https://doi.org/10.3390/foods10112627.

APA

Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, & Dejiang Ni. (2021). Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea. Foods, 10(11), 2627. https://doi.org/10.3390/foods10112627

Chicago

Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, and Dejiang Ni. 2021. “Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea.” Foods 10 (11): 2627. doi:10.3390/foods10112627.