GAO, Z., LI, Z., Niu, Z., LIU, X., SHAN, Y., FAN, F., & TIAN, H. (2025). Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism. Shipin gongye ke-ji, 46(7), 22-31. https://doi.org/10.13386/j.issn1002-0306.2024060419
Chicago-referens (17:e uppl.)GAO, Ziqi, Zelin LI, Zhirui Niu, Xiuwei LIU, Yunhui SHAN, Fangyu FAN, och Hao TIAN. "Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism." Shipin Gongye Ke-ji 46, no. 7 (2025): 22-31. https://doi.org/10.13386/j.issn1002-0306.2024060419.
MLA-referens (9:e uppl.)GAO, Ziqi, et al. "Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism." Shipin Gongye Ke-ji, vol. 46, no. 7, 2025, pp. 22-31, https://doi.org/10.13386/j.issn1002-0306.2024060419.
