APA (7th ed.) Citation

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 Style (17th ed.) Citation

Ma, Bingsong, Cunqiang Ma, Binxing Zhou, Shujing Liu, Jing Zhuang, Zhihui Feng, Junfeng Yin, and 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 (9th ed.) Citation

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.