ZHANG Rongxiang, D. Y. Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea. China Food Publishing Company.
Chicago Style (17th ed.) CitationZHANG Rongxiang, DU Yaru. Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea. China Food Publishing Company.
MLA (9th ed.) CitationZHANG Rongxiang, DU Yaru. Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.