APA (7th ed.) Citation

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 Style (17th ed.) Citation

GAO, Ziqi, Zelin LI, Zhirui Niu, Xiuwei LIU, Yunhui SHAN, Fangyu FAN, and 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 (9th ed.) Citation

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.