Optimization of the static brewing technique for ready-to-drink Kangra orthodox green tea, sweetened with selected sweeteners.

MLA

Thakur, Chahat, et al. “Optimization of the Static Brewing Technique for Ready-to-Drink Kangra Orthodox Green Tea, Sweetened with Selected Sweeteners.” Journal of Food Measurement & Characterization, vol. 18, no. 5, May 2024, pp. 3681–707. EBSCOhost, https://doi.org/10.1007/s11694-024-02442-9.

APA

Thakur, C., Kaushal, M., Vaidya, D., Verma, A. K., Gupta, A., & Sharma, R. (2024). Optimization of the static brewing technique for ready-to-drink Kangra orthodox green tea, sweetened with selected sweeteners. Journal of Food Measurement & Characterization, 18(5), 3681–3707. https://doi.org/10.1007/s11694-024-02442-9

Chicago

Thakur, Chahat, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma, Anil Gupta, and Ruchi Sharma. 2024. “Optimization of the Static Brewing Technique for Ready-to-Drink Kangra Orthodox Green Tea, Sweetened with Selected Sweeteners.” Journal of Food Measurement & Characterization 18 (5): 3681–3707. doi:10.1007/s11694-024-02442-9.