Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.

Wang H, Ouyang W, Yu Y, Wang J, Yuan H, Hua J, Jiang Y

DOI: 10.1016/j.fochx.2022.100354
Published: 2022 Jun 30
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2022.100354,
  title = {Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.},
  author = {Wang H and Ouyang W and Yu Y and Wang J and Yuan H and Hua J and Jiang Y},
  year = {2022},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2022.100354},
  url = {https://doi.org/10.1016/j.fochx.2022.100354}
}

RIS

TY  - JOUR
TI  - Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.
AU  - Wang H
AU  - Ouyang W
AU  - Yu Y
AU  - Wang J
AU  - Yuan H
AU  - Hua J
AU  - Jiang Y
PY  - 2022
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2022.100354
UR  - https://doi.org/10.1016/j.fochx.2022.100354
ER  -

APA

H, W., W, O., Y, Y., J, W., H, Y., J, H., & Y, J. (2022). Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2022.100354

Source records

pubmed · retrieved 2026-09-26T09:14:52.180Z