Hu, L., & Yin, C. (2017). Development of a New Three-Dimensional Fluorescence Spectroscopy Method Coupling with Multilinear Pattern Recognition to Discriminate the Variety and Grade of Green Tea. Food analytical methods, 10(7), 2281-2292. https://doi.org/10.1007/s12161-017-0798-1
Citace podle Chicago (17th ed.)Hu, Leqian, a Chunling Yin. "Development of a New Three-Dimensional Fluorescence Spectroscopy Method Coupling with Multilinear Pattern Recognition to Discriminate the Variety and Grade of Green Tea." Food Analytical Methods 10, no. 7 (2017): 2281-2292. https://doi.org/10.1007/s12161-017-0798-1.
Citace podle MLA (9th ed.)Hu, Leqian, a Chunling Yin. "Development of a New Three-Dimensional Fluorescence Spectroscopy Method Coupling with Multilinear Pattern Recognition to Discriminate the Variety and Grade of Green Tea." Food Analytical Methods, vol. 10, no. 7, 2017, pp. 2281-2292, https://doi.org/10.1007/s12161-017-0798-1.