Ma, B., Ma, C., Zhou, B., Liu, S., Zhuang, J., Feng, Z., . . . Li, X. (2025). Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking. Current Research in Food Science, 10(101038-), . https://doi.org/10.1016/j.crfs.2025.101038
Chicago-referens (17:e uppl.)Ma, Bingsong, Cunqiang Ma, Binxing Zhou, Shujing Liu, Jing Zhuang, Zhihui Feng, Junfeng Yin, och Xinghui Li. "Revealing the Formation of Aged Aroma in Raw Pu-erh Tea During the Storage Through Comprehensive Two-dimensional Gas Chromatography Coupled to Time-of-flight Mass Spectrometry and Molecular Docking." Current Research in Food Science 10, no. 101038- (2025). https://doi.org/10.1016/j.crfs.2025.101038.
MLA-referens (9:e uppl.)Ma, Bingsong, et al. "Revealing the Formation of Aged Aroma in Raw Pu-erh Tea During the Storage Through Comprehensive Two-dimensional Gas Chromatography Coupled to Time-of-flight Mass Spectrometry and Molecular Docking." Current Research in Food Science, vol. 10, no. 101038-, 2025, https://doi.org/10.1016/j.crfs.2025.101038.
