Zeng, Q.; Wang, H.; Tuo, J.; Ding, Y.; Cao, H.; Yue, C.
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma. Foods 2025, 14, 2574.
https://doi.org/10.3390/foods14152574
AMA Style
Zeng Q, Wang H, Tuo J, Ding Y, Cao H, Yue C.
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma. Foods. 2025; 14(15):2574.
https://doi.org/10.3390/foods14152574
Chicago/Turabian Style
Zeng, Qin, Huifeng Wang, Jiaojiao Tuo, Yumeng Ding, Hongli Cao, and Chuan Yue.
2025. "Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma" Foods 14, no. 15: 2574.
https://doi.org/10.3390/foods14152574
APA Style
Zeng, Q., Wang, H., Tuo, J., Ding, Y., Cao, H., & Yue, C.
(2025). Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma. Foods, 14(15), 2574.
https://doi.org/10.3390/foods14152574