WANG Yanyan, L. Z. Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation. China Food Publishing Company.
Chicago Style (17th ed.) CitationWANG Yanyan, LIU Zhiwei. Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation. China Food Publishing Company.
MLA (9th ed.) CitationWANG Yanyan, LIU Zhiwei. Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.