ZHANG Yue, S. C. Comparative Analysis of Volatile Components and Key Aroma-Active Components in Baked Green Tea Harvested in Different Seasons. China Food Publishing Company.
Chicago Style (17th ed.) CitationZHANG Yue, SHAO Chenyang. Comparative Analysis of Volatile Components and Key Aroma-Active Components in Baked Green Tea Harvested in Different Seasons. China Food Publishing Company.
MLA (9th ed.) CitationZHANG Yue, SHAO Chenyang. Comparative Analysis of Volatile Components and Key Aroma-Active Components in Baked Green Tea Harvested in Different Seasons. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.