APA (7th ed.) Citation

LIANG, C., RONG, H., XU, L., RAO, Y., LI, J., DENG, T., . . . GAO, Y. Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS. The editorial department of Science and Technology of Food Industry.

Chicago Style (17th ed.) Citation

LIANG, Caiting, Hua RONG, Lu XU, Yu RAO, Jun LI, Ting DENG, Xiangqun SHI, and Yinxiang GAO. Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS. The editorial department of Science and Technology of Food Industry.

MLA (9th ed.) Citation

LIANG, Caiting, et al. Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS. The editorial department of Science and Technology of Food Industry.