Effect of temperature on the quality of pomelo flower-scented white tea during the scenting process.
- DOI
- 10.1016/j.foodchem.2026.151918
- Published
- 2026 Nov 7
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151918,
title = {Effect of temperature on the quality of pomelo flower-scented white tea during the scenting process.},
author = {Shuai P and Guo Y and Lin K and He L and Su Y and Zhang X and Xiao C and Wu L and Huang X and Zhang Y and Deng T and Hao Z},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151918},
url = {https://doi.org/10.1016/j.foodchem.2026.151918}
}RIS
TY - JOUR TI - Effect of temperature on the quality of pomelo flower-scented white tea during the scenting process. AU - Shuai P AU - Guo Y AU - Lin K AU - He L AU - Su Y AU - Zhang X AU - Xiao C AU - Wu L AU - Huang X AU - Zhang Y AU - Deng T AU - Hao Z PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151918 UR - https://doi.org/10.1016/j.foodchem.2026.151918 ER -
APA
P, S., Y, G., K, L., L, H., Y, S., X, Z., C, X., L, W., X, H., Y, Z., T, D., & Z, H. (2026). Effect of temperature on the quality of pomelo flower-scented white tea during the scenting process.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151918
Source records
- pubmed · retrieved 2026-11-10T20:04:09.149Z