APA (7th ed.) Citation

Wang, W., Liu, K., Liu, C., Yang, B., Dong, H., Liao, W., . . . He, Q. A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations. Elsevier.

Chicago Style (17th ed.) Citation

Wang, Wenxia, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, and Qi He. A Modern Scientific Perspective on the Flavor and Functional Properties of Diverse Teas in Traditional Cuisine “tea-flavored Fish”: From Macroscopic Quality to Microscopic Variations. Elsevier.

MLA (9th ed.) Citation

Wang, Wenxia, et al. A Modern Scientific Perspective on the Flavor and Functional Properties of Diverse Teas in Traditional Cuisine “tea-flavored Fish”: From Macroscopic Quality to Microscopic Variations. Elsevier.