SHEN, Y., & ZHU, H. (2025). Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSHEN, Yu, and Haiyan ZHU. Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea During a Storage Period of 1~8 Years. The editorial department of Science and Technology of Food Industry, 2025.
MLA (9th ed.) CitationSHEN, Yu, and Haiyan ZHU. Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea During a Storage Period of 1~8 Years. The editorial department of Science and Technology of Food Industry, 2025.
Warning: These citations may not always be 100% accurate.