XIAO, K., ZHAI, H., HU, R., YU, X., & DONG, W. Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationXIAO, Ke, Huinan ZHAI, Rongsuo HU, Xinxin YU, and Wenjiang DONG. Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationXIAO, Ke, et al. Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans. The editorial department of Science and Technology of Food Industry.
Warning: These citations may not always be 100% accurate.