Flavor characteristics and key compounds of jasmine tea prepared by one-step yellowing-scenting strategy: insights from sensory evaluation, metabolomic analysis and molecular docking.
- DOI
- 10.1016/j.foodchem.2026.151844
- Published
- 2026 Oct 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151844,
title = {Flavor characteristics and key compounds of jasmine tea prepared by one-step yellowing-scenting strategy: insights from sensory evaluation, metabolomic analysis and molecular docking.},
author = {Chen Y and Wang S and Zhou X and Ying J and Jiang Y and Pang Y and Liu Z and Li S and Liu Z and Huang J and An H},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151844},
url = {https://doi.org/10.1016/j.foodchem.2026.151844}
}RIS
TY - JOUR TI - Flavor characteristics and key compounds of jasmine tea prepared by one-step yellowing-scenting strategy: insights from sensory evaluation, metabolomic analysis and molecular docking. AU - Chen Y AU - Wang S AU - Zhou X AU - Ying J AU - Jiang Y AU - Pang Y AU - Liu Z AU - Li S AU - Liu Z AU - Huang J AU - An H PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151844 UR - https://doi.org/10.1016/j.foodchem.2026.151844 ER -
APA
Y, C., S, W., X, Z., J, Y., Y, J., Y, P., Z, L., S, L., Z, L., J, H., & H, A. (2026). Flavor characteristics and key compounds of jasmine tea prepared by one-step yellowing-scenting strategy: insights from sensory evaluation, metabolomic analysis and molecular docking.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151844
Source records
- pubmed · retrieved 2026-11-10T20:00:50.668Z