APA (7th ed.) Citation

Wang, X., Liu, Y., Wei, F., Guo, X., Cao, S., Zeng, L., & Luo, L. (2025). Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region. NPJ science of food, 9(1), 180-12. https://doi.org/10.1038/s41538-025-00523-7

Chicago Style (17th ed.) Citation

Wang, Xi, Yan Liu, Fang Wei, Xiaoyu Guo, Shijie Cao, Liang Zeng, and Liyong Luo. "Characterization of Key Astringent Compounds and Optimization of the Fixation Process of Early Tea in Chuanyu Region." NPJ Science of Food 9, no. 1 (2025): 180-12. https://doi.org/10.1038/s41538-025-00523-7.

MLA (9th ed.) Citation

Wang, Xi, et al. "Characterization of Key Astringent Compounds and Optimization of the Fixation Process of Early Tea in Chuanyu Region." NPJ Science of Food, vol. 9, no. 1, 2025, pp. 180-12, https://doi.org/10.1038/s41538-025-00523-7.