APA (7th ed.) Citation

B, Y., XM, T., XY, Y., L, Z., MF, Z., YY, L., . . . FL, H. (2026). Different drying methods reshape volatile aroma and bioactive non-volatile compounds in Camellia nitidissima flowers and infusions: UPLC-MS/MS and GC-MS insights. Food chemistry: X, 34, 103650. https://doi.org/10.1016/j.fochx.2026.103650

Chicago Style (17th ed.) Citation

B, Yuan, et al. "Different Drying Methods Reshape Volatile Aroma and Bioactive Non-volatile Compounds in Camellia Nitidissima Flowers and Infusions: UPLC-MS/MS and GC-MS Insights." Food Chemistry: X 34 (2026): 103650. https://doi.org/10.1016/j.fochx.2026.103650.

MLA (9th ed.) Citation

B, Yuan, et al. "Different Drying Methods Reshape Volatile Aroma and Bioactive Non-volatile Compounds in Camellia Nitidissima Flowers and Infusions: UPLC-MS/MS and GC-MS Insights." Food Chemistry: X, vol. 34, 2026, p. 103650, https://doi.org/10.1016/j.fochx.2026.103650.