LIU Xieyuan, M. Y. (2024). Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder. Shipin Kexue, 45(22), 146-153. https://doi.org/10.7506/spkx1002-6630-20240318-123
Chicago-referens (17:e uppl.)LIU Xieyuan, MA Ying. "Effects of Catalase And/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder." Shipin Kexue 45, no. 22 (2024): 146-153. https://doi.org/10.7506/spkx1002-6630-20240318-123.
MLA-referens (9:e uppl.)LIU Xieyuan, MA Ying. "Effects of Catalase And/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder." Shipin Kexue, vol. 45, no. 22, 2024, pp. 146-153, https://doi.org/10.7506/spkx1002-6630-20240318-123.
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