APA (7th ed.) Citation

Ma, B., Ma, C., Zhou, B., Chen, X., Wang, Y., Li, Y., . . . Li, X. (2025). Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage. Food Chemistry: X, 25(102234-), . https://doi.org/10.1016/j.fochx.2025.102234

Chicago Style (17th ed.) Citation

Ma, Bingsong, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, and Xinghui Li. "Quantitative Descriptive Analysis, Non-targeted Metabolomics and Molecular Docking Reveal the Dynamic Aging and Taste Formation Mechanism in Raw Pu-erh Tea During the Storage." Food Chemistry: X 25, no. 102234- (2025). https://doi.org/10.1016/j.fochx.2025.102234.

MLA (9th ed.) Citation

Ma, Bingsong, et al. "Quantitative Descriptive Analysis, Non-targeted Metabolomics and Molecular Docking Reveal the Dynamic Aging and Taste Formation Mechanism in Raw Pu-erh Tea During the Storage." Food Chemistry: X, vol. 25, no. 102234-, 2025, https://doi.org/10.1016/j.fochx.2025.102234.