APA (7th ed.) Citation

Wu, X., Ozawa, T., Li, Y., Duan, J., Zhu, K., Huang, J., . . . Wang, K. (2021). Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea. Journal of Food Processing and Preservation, 45(10), -n/a. https://doi.org/10.1111/jfpp.15844

Chicago Style (17th ed.) Citation

Wu, Xiaofen, Tetsuo Ozawa, Yinhua Li, Jihua Duan, Kun Zhu, Jianan Huang, Zhonghua Liu, and Keqin Wang. "Effect of Fermentation Time and Temperature on the of Polyphenol Compounds Change of Different Congou Black Tea." Journal of Food Processing and Preservation 45, no. 10 (2021): -n/a. https://doi.org/10.1111/jfpp.15844.

MLA (9th ed.) Citation

Wu, Xiaofen, et al. "Effect of Fermentation Time and Temperature on the of Polyphenol Compounds Change of Different Congou Black Tea." Journal of Food Processing and Preservation, vol. 45, no. 10, 2021, pp. -n/a, https://doi.org/10.1111/jfpp.15844.