APA (7th ed.) Citation

Wang, L., Xu, R., Hu, B., Li, W., Sun, Y., Tu, Y., & Zeng, X. (2010). Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction. Food chemistry, 123(4), 1259-1266. https://doi.org/10.1016/j.foodchem.2010.05.063

Chicago Style (17th ed.) Citation

Wang, Lin, Renjie Xu, Bing Hu, Wei Li, Yi Sun, Youying Tu, and Xiaoxiong Zeng. "Analysis of Free Amino Acids in Chinese Teas and Flower of Tea Plant by High Performance Liquid Chromatography Combined with Solid-phase Extraction." Food Chemistry 123, no. 4 (2010): 1259-1266. https://doi.org/10.1016/j.foodchem.2010.05.063.

MLA (9th ed.) Citation

Wang, Lin, et al. "Analysis of Free Amino Acids in Chinese Teas and Flower of Tea Plant by High Performance Liquid Chromatography Combined with Solid-phase Extraction." Food Chemistry, vol. 123, no. 4, 2010, pp. 1259-1266, https://doi.org/10.1016/j.foodchem.2010.05.063.