Zuochun, Z., Yi, T., Rong, P., & Shuqin, H. Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process. Zhejiang University Press.
Chicago Style (17th ed.) CitationZuochun, ZHU, TANG Yi, PAN Rong, and HU Shuqin. Effect of Heating Rate on the Quality of Longjing Tea During Baking and Aroma -improving Process. Zhejiang University Press.
MLA (9th ed.) CitationZuochun, ZHU, et al. Effect of Heating Rate on the Quality of Longjing Tea During Baking and Aroma -improving Process. Zhejiang University Press.
Warning: These citations may not always be 100% accurate.