Sensory-guided Design of Garlic Using tea and Identification of key active components.

Chen Y, Xu Y, Zhang H, Huang H, Xue R, Yuan X, Guo X, Li P

DOI: 10.1016/j.fochx.2026.104379
Published: 2026 Oct
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104379,
  title = {Sensory-guided Design of Garlic Using tea and Identification of key active components.},
  author = {Chen Y and Xu Y and Zhang H and Huang H and Xue R and Yuan X and Guo X and Li P},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104379},
  url = {https://doi.org/10.1016/j.fochx.2026.104379}
}

RIS

TY  - JOUR
TI  - Sensory-guided Design of Garlic Using tea and Identification of key active components.
AU  - Chen Y
AU  - Xu Y
AU  - Zhang H
AU  - Huang H
AU  - Xue R
AU  - Yuan X
AU  - Guo X
AU  - Li P
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104379
UR  - https://doi.org/10.1016/j.fochx.2026.104379
ER  -

APA

Y, C., Y, X., H, Z., H, H., R, X., X, Y., X, G., & P, L. (2026). Sensory-guided Design of Garlic Using tea and Identification of key active components.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104379

Source records

pubmed · retrieved 2026-09-25T08:51:47.562Z