Cite
Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms
MLA
Xuehang Yan, et al. “Analysis of the Key Aroma Components of Pu’er Tea by Synergistic Fermentation with Three Beneficial Microorganisms.” Food Chemistry: X, vol. 21, no. 101048-, Mar. 2024. EBSCOhost, https://doi.org/10.1016/j.fochx.2023.101048.
APA
Xuehang Yan, Yang Tian, Feng Zhao, Ruifang Wang, Hongjie Zhou, Naiming Zhang, Yuefei Wang, Zhiguo Shan, & Chunhua Zhang. (2024). Analysis of the key aroma components of Pu’er tea by synergistic fermentation with three beneficial microorganisms. Food Chemistry: X, 21(101048-). https://doi.org/10.1016/j.fochx.2023.101048
Chicago
Xuehang Yan, Yang Tian, Feng Zhao, Ruifang Wang, Hongjie Zhou, Naiming Zhang, Yuefei Wang, Zhiguo Shan, and Chunhua Zhang. 2024. “Analysis of the Key Aroma Components of Pu’er Tea by Synergistic Fermentation with Three Beneficial Microorganisms.” Food Chemistry: X 21 (101048-). doi:10.1016/j.fochx.2023.101048.