APA (7th ed.) Citation

Chang, M., Lin, Y., Chang, Y., Huang, W., Lin, W., Chen, C., . . . Lin, Y. (2020). Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea. Applied sciences, 10(8), 2685. https://doi.org/10.3390/app10082685

Chicago Style (17th ed.) Citation

Chang, Min-Yun, Yin-Yi Lin, Yu-Chia Chang, Wen-Ying Huang, Wen-Shin Lin, Cheng-You Chen, Shu-Ling Huang, and Yung-Sheng Lin. "Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea." Applied Sciences 10, no. 8 (2020): 2685. https://doi.org/10.3390/app10082685.

MLA (9th ed.) Citation

Chang, Min-Yun, et al. "Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea." Applied Sciences, vol. 10, no. 8, 2020, p. 2685, https://doi.org/10.3390/app10082685.