Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China
- DOI
- 10.1002/fsn3.72253
- Published
- 2026-08
- Container
- Food Science & Nutrition
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72253,
title = {Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China},
author = {Qing Zhang and Yan Li and Wenqi Wang and Miaomiao Wang and Zhuo Cheng and Zhengjiang Xian and Yingzai Zhou and Sarana Rose Sommano and Chunlin Long},
year = {2026},
journal = {Food Science \& Nutrition},
doi = {10.1002/fsn3.72253},
url = {https://doi.org/10.1002/fsn3.72253}
}RIS
TY - JOUR TI - Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China AU - Qing Zhang AU - Yan Li AU - Wenqi Wang AU - Miaomiao Wang AU - Zhuo Cheng AU - Zhengjiang Xian AU - Yingzai Zhou AU - Sarana Rose Sommano AU - Chunlin Long PY - 2026 JO - Food Science & Nutrition DO - 10.1002/fsn3.72253 UR - https://doi.org/10.1002/fsn3.72253 ER -
APA
Zhang, Q., Li, Y., Wang, W., Wang, M., Cheng, Z., Xian, Z., Zhou, Y., Sommano, S. R., & Long, C. (2026). Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72253
Source records
- crossref · retrieved 2026-09-26T10:24:59.126Z