Determining the effects of tencha‐ro drying on key volatile compounds in tencha ( Camellia sinensis ) through gas chromatography–mass spectrometry

MLA

Zhipeng Xiao, et al. “Determining the Effects of Tencha‐ro Drying on Key Volatile Compounds in Tencha ( Camellia Sinensis ) through Gas Chromatography–mass Spectrometry.” Journal of Food Science, vol. 87, July 2022, pp. 3355–65. EBSCOhost, https://doi.org/10.1111/1750-3841.16245.

APA

Zhipeng Xiao, Wenjun Zhang, Wenli Guo, Lan Zhang, Ai Huang, Meng Tao, Meiqin Li, Rui Su, & Zhengquan Liu. (2022). Determining the effects of tencha‐ro drying on key volatile compounds in tencha ( Camellia sinensis ) through gas chromatography–mass spectrometry. Journal of Food Science, 87, 3355–3365. https://doi.org/10.1111/1750-3841.16245

Chicago

Zhipeng Xiao, Wenjun Zhang, Wenli Guo, Lan Zhang, Ai Huang, Meng Tao, Meiqin Li, Rui Su, and Zhengquan Liu. 2022. “Determining the Effects of Tencha‐ro Drying on Key Volatile Compounds in Tencha ( Camellia Sinensis ) through Gas Chromatography–mass Spectrometry.” Journal of Food Science 87 (July): 3355–65. doi:10.1111/1750-3841.16245.