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APA Citation
Qiu, X., Wang, J., Yu, X., Lv, S., Wu, Y., Wang, C., Gao, X., Li, J., Zhang, W., Zhao, P., & Meng, Q. (2017). aroma formation in Dianhong black tea: Effects of baking. International journal of food properties, 20(11), 2724–2735. http://access.bl.uk/ark:/81055/vdc_100049674838.0x000029