Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism
- DOI
- 10.1016/j.foodchem.2026.151050
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151050,
title = {Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism},
author = {Zelin Li and Ziqi Gao and Linyu Ni and Kaihua Lu and Dapeng Shang and Jingqiu Peng and Kunxian Wang and Jing Yan and Yifan Hu and Xiuwei Liu and Fangyu Fan and Hao Tian},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151050},
url = {https://doi.org/10.1016/j.foodchem.2026.151050}
}RIS
TY - JOUR TI - Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism AU - Zelin Li AU - Ziqi Gao AU - Linyu Ni AU - Kaihua Lu AU - Dapeng Shang AU - Jingqiu Peng AU - Kunxian Wang AU - Jing Yan AU - Yifan Hu AU - Xiuwei Liu AU - Fangyu Fan AU - Hao Tian PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151050 UR - https://doi.org/10.1016/j.foodchem.2026.151050 ER -
APA
Li, Z., Gao, Z., Ni, L., Lu, K., Shang, D., Peng, J., Wang, K., Yan, J., Hu, Y., Liu, X., Fan, F., & Tian, H. (2026). Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151050
Source records
- crossref · retrieved 2026-09-26T19:23:32.754Z