APA (7th ed.) Citation

Hu, S., Ma, W., Fu, L., He, X., Wang, G., Fu, J., & Yang, M. (2025). Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis. LWT - Food Science & Technology, 219, N.PAG. https://doi.org/10.1016/j.lwt.2025.117553

Chicago Style (17th ed.) Citation

Hu, Song, Wen-Jing Ma, Li-Juan Fu, Xiao-Yun He, Guo-Hong Wang, Jian-Wei Fu, and Min-He Yang. "Biochemical Component Changes of Curcuma Longa - Black Tea Triggered by Kombucha Fermentation Using Metabolomics Analysis." LWT - Food Science & Technology 219 (2025): N.PAG. https://doi.org/10.1016/j.lwt.2025.117553.

MLA (9th ed.) Citation

Hu, Song, et al. "Biochemical Component Changes of Curcuma Longa - Black Tea Triggered by Kombucha Fermentation Using Metabolomics Analysis." LWT - Food Science & Technology, vol. 219, 2025, p. N.PAG, https://doi.org/10.1016/j.lwt.2025.117553.