Cite
Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea.
MLA
Li, Yifan, et al. “Metabolite Analysis and Sensory Evaluation Reveal the Effect of Roasting on the Characteristic Flavor of Large-Leaf Yellow Tea.” Food Chemistry, vol. 427, Nov. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.136711.
APA
Li, Y., Zhang, J., Jia, H., Pan, Y., Xu, Y.-Q., Wang, Y., & Deng, W.-W. (2023). Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea. Food Chemistry, 427, N.PAG. https://doi.org/10.1016/j.foodchem.2023.136711
Chicago
Li, Yifan, Jixin Zhang, Huiyan Jia, Yue Pan, Yong-Quan Xu, Yujie Wang, and Wei-Wei Deng. 2023. “Metabolite Analysis and Sensory Evaluation Reveal the Effect of Roasting on the Characteristic Flavor of Large-Leaf Yellow Tea.” Food Chemistry 427 (November): N.PAG. doi:10.1016/j.foodchem.2023.136711.