Miao, Y.; Wang, L.; Bai, F.; Zheng, S.; Yan, J.; Wei, H.; Meng, Q.; Tong, H.
Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis. Foods 2024, 13, 865.
https://doi.org/10.3390/foods13060865
AMA Style
Miao Y, Wang L, Bai F, Zheng S, Yan J, Wei H, Meng Q, Tong H.
Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis. Foods. 2024; 13(6):865.
https://doi.org/10.3390/foods13060865
Chicago/Turabian Style
Miao, Yiwen, Lilei Wang, Fei Bai, Shuting Zheng, Jingna Yan, Hao Wei, Qing Meng, and Huarong Tong.
2024. "Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis" Foods 13, no. 6: 865.
https://doi.org/10.3390/foods13060865
APA Style
Miao, Y., Wang, L., Bai, F., Zheng, S., Yan, J., Wei, H., Meng, Q., & Tong, H.
(2024). Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis. Foods, 13(6), 865.
https://doi.org/10.3390/foods13060865
