Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea
- DOI
- 10.1016/j.fochx.2026.104722
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104722,
title = {Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea},
author = {Jinlei Luo and Yi Chen and Lingzhi Chen and Peng Yin and Guiyi Guo and Zhihui Wang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104722},
url = {https://doi.org/10.1016/j.fochx.2026.104722}
}RIS
TY - JOUR TI - Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea AU - Jinlei Luo AU - Yi Chen AU - Lingzhi Chen AU - Peng Yin AU - Guiyi Guo AU - Zhihui Wang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104722 UR - https://doi.org/10.1016/j.fochx.2026.104722 ER -
APA
Luo, J., Chen, Y., Chen, L., Yin, P., Guo, G., & Wang, Z. (2026). Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104722
Source records
- crossref · retrieved 2026-11-10T11:45:42.642Z