Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.
- DOI
- 10.1016/j.foodchem.2025.142790
- Published
- 2025 Apr 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.142790,
title = {Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.},
author = {Yan K and Wang J and Zhou M and Peng Q and Mahmoud AB and Bai X and Baldermann S and Jiang X and Feng S and Wu Y and Fu J and Lin Z and Lv H and Shi J},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.142790},
url = {https://doi.org/10.1016/j.foodchem.2025.142790}
}RIS
TY - JOUR TI - Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars. AU - Yan K AU - Wang J AU - Zhou M AU - Peng Q AU - Mahmoud AB AU - Bai X AU - Baldermann S AU - Jiang X AU - Feng S AU - Wu Y AU - Fu J AU - Lin Z AU - Lv H AU - Shi J PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.142790 UR - https://doi.org/10.1016/j.foodchem.2025.142790 ER -
APA
K, Y., J, W., M, Z., Q, P., AB, M., X, B., S, B., X, J., S, F., Y, W., J, F., Z, L., H, L., & J, S. (2025). Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of 'Longjing 43' and 'Qunti' cultivars.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.142790
Source records
- pubmed · retrieved 2026-09-26T10:22:22.746Z