Cite
APA Citation
Shi, J., Wu, W., Zhang, Y., Baldermann, S., Peng, Q., Wang, J., Xu, L., Yang, G., Fu, J., Lv, H., & Lin, Z. (2023). comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea. Lebensmittel-Wissenschaft + Technologie =, 173, . http://access.bl.uk/ark:/81055/vdc_100173232650.0x00004f