Huang, W., Ye, Z., Wu, Y., Yu, T., Zhao, W., Qi, Z., . . . Ning, J. Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase. Elsevier.
Chicago Style (17th ed.) CitationHuang, Wenjing, et al. Evaluation of Taste Quality of Keemun Congou Black Tea During Ripening and the Effect of This Quality on Antioxidant Capacity and in Vitro Inhibition of α-amylase and α-glucosidase. Elsevier.
MLA (9th ed.) CitationHuang, Wenjing, et al. Evaluation of Taste Quality of Keemun Congou Black Tea During Ripening and the Effect of This Quality on Antioxidant Capacity and in Vitro Inhibition of α-amylase and α-glucosidase. Elsevier.
Warning: These citations may not always be 100% accurate.