夏红玲, 苗爱清, 陈维, 胡蝶, 乔小燕, & 马成英. (2023). 闷黄对黄茶香气特征及关键香气化合物的影响. 食品工业科技, 44(7), 28-37. https://doi.org/10.13386/j.issn1002-0306.2022040079
Chicago Style (17th ed.) Citation夏红玲, 苗爱清, 陈维, 胡蝶, 乔小燕, and 马成英. "闷黄对黄茶香气特征及关键香气化合物的影响." 食品工业科技 44, no. 7 (2023): 28-37. https://doi.org/10.13386/j.issn1002-0306.2022040079.
MLA (9th ed.) Citation夏红玲, et al. "闷黄对黄茶香气特征及关键香气化合物的影响." 食品工业科技, vol. 44, no. 7, 2023, pp. 28-37, https://doi.org/10.13386/j.issn1002-0306.2022040079.
Warning: These citations may not always be 100% accurate.