Characterization of flavor compounds and core functional microorganisms during pile fermentation of Liupao tea.
- DOI
- 10.1016/j.foodchem.2026.150909
- Published
- 2026 Aug 25
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150909,
title = {Characterization of flavor compounds and core functional microorganisms during pile fermentation of Liupao tea.},
author = {Chen Y and Pang Y and Liang Y and Liu Z and Liu Z and Hu Q and Pan F},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150909},
url = {https://doi.org/10.1016/j.foodchem.2026.150909}
}RIS
TY - JOUR TI - Characterization of flavor compounds and core functional microorganisms during pile fermentation of Liupao tea. AU - Chen Y AU - Pang Y AU - Liang Y AU - Liu Z AU - Liu Z AU - Hu Q AU - Pan F PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150909 UR - https://doi.org/10.1016/j.foodchem.2026.150909 ER -
APA
Y, C., Y, P., Y, L., Z, L., Z, L., Q, H., & F, P. (2026). Characterization of flavor compounds and core functional microorganisms during pile fermentation of Liupao tea.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150909
Source records
- pubmed · retrieved 2026-09-26T09:07:06.681Z