Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from ‘Echa 10’
- DOI
- 10.1016/j.fochx.2026.104286
- Published
- 2026-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104286,
title = {Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from ‘Echa 10’},
author = {Minlan Wang and Yan Yang and Xiaojie Dong and Yingke Ma and Qiuqin Zhao and Kun Huang and Ainong Yu},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104286},
url = {https://doi.org/10.1016/j.fochx.2026.104286}
}RIS
TY - JOUR TI - Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from ‘Echa 10’ AU - Minlan Wang AU - Yan Yang AU - Xiaojie Dong AU - Yingke Ma AU - Qiuqin Zhao AU - Kun Huang AU - Ainong Yu PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104286 UR - https://doi.org/10.1016/j.fochx.2026.104286 ER -
APA
Wang, M., Yang, Y., Dong, X., Ma, Y., Zhao, Q., Huang, K., & Yu, A. (2026). Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from ‘Echa 10’. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104286
Source records
- crossref · retrieved 2026-09-25T23:44:02.070Z