Cite
MLA Citation
Pengliang Li et al.. “Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage.” Food chemistry, vol. 279, 2019, pp. 80–87. http://access.bl.uk/ark:/81055/vdc_100076771479.0x000032