APA (7th ed.) Citation

Lin, H., Wu, L., Ou, X., Zhou, J., Feng, J., Zhang, W., . . . Sun, Y. (2024, March). Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology. Food Chemistry: X.

Chicago Style (17th ed.) Citation

Lin, Hongzheng, Liangyu Wu, Xiaoxi Ou, Jingjing Zhou, Jiao Feng, Wenping Zhang, Wanjun Bi, Zhilong Hao, and Yun Sun. "Study on the Dynamic Change of Volatile Components of White Tea in the Pile-up Processing Based on Sensory Evaluation and ATD-GC–MS Technology." Food Chemistry: X Mar. 2024.

MLA (9th ed.) Citation

Lin, Hongzheng, et al. "Study on the Dynamic Change of Volatile Components of White Tea in the Pile-up Processing Based on Sensory Evaluation and ATD-GC–MS Technology." Food Chemistry: X, Mar. 2024.