Targeted flavor stabilization of tea beverages via hydrolat addition: Dynamic chemical profiling and correlation analysis
- DOI
- 10.1016/j.foodchem.2026.151796
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151796,
title = {Targeted flavor stabilization of tea beverages via hydrolat addition: Dynamic chemical profiling and correlation analysis},
author = {Bang-Ming Tang and Nan Han and Jie-Qiong Wang and Yu-Jun Liu and Xin Meng and Fang Wang and Jian-Xin Chen and Jing Huang and Yong-Quan Xu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151796},
url = {https://doi.org/10.1016/j.foodchem.2026.151796}
}RIS
TY - JOUR TI - Targeted flavor stabilization of tea beverages via hydrolat addition: Dynamic chemical profiling and correlation analysis AU - Bang-Ming Tang AU - Nan Han AU - Jie-Qiong Wang AU - Yu-Jun Liu AU - Xin Meng AU - Fang Wang AU - Jian-Xin Chen AU - Jing Huang AU - Yong-Quan Xu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151796 UR - https://doi.org/10.1016/j.foodchem.2026.151796 ER -
APA
Tang, B., Han, N., Wang, J., Liu, Y., Meng, X., Wang, F., Chen, J., Huang, J., & Xu, Y. (2026). Targeted flavor stabilization of tea beverages via hydrolat addition: Dynamic chemical profiling and correlation analysis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151796
Source records
- crossref · retrieved 2026-11-07T07:38:16.146Z