Cite
MLA Citation
Ci-Jie Hu et al.. “Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment.” Food chemistry, vol. 269, 2018, pp. 202–211. http://access.bl.uk/ark:/81055/vdc_100066563960.0x000032
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Ci-Jie Hu et al.. “Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment.” Food chemistry, vol. 269, 2018, pp. 202–211. http://access.bl.uk/ark:/81055/vdc_100066563960.0x000032