SHI, L., ZHAO, N., ZHU, J., XIAO, L., & WEN, H. Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSHI, Linlin, Nannan ZHAO, Junye ZHU, Lizheng XIAO, and Haitao WEN. Dynamic Changes in Major Taste Compounds During the Processing of Broken Black Tea from Rucheng Baimao Tea. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationSHI, Linlin, et al. Dynamic Changes in Major Taste Compounds During the Processing of Broken Black Tea from Rucheng Baimao Tea. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.