Identification of key chestnut-sweet aroma compounds in bud-leaf yellow tea and analysis of their dynamic changes and formation mechanism
- DOI
- 10.1016/j.foodchem.2026.151957
- 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.2026.151957,
title = {Identification of key chestnut-sweet aroma compounds in bud-leaf yellow tea and analysis of their dynamic changes and formation mechanism},
author = {Jingtao Zhou and Lu Bi and Qingning Shu and Xi Zhang and Tongtong Jia and De Zhang and Dejiang Ni and Zhi Yu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151957},
url = {https://doi.org/10.1016/j.foodchem.2026.151957}
}RIS
TY - JOUR TI - Identification of key chestnut-sweet aroma compounds in bud-leaf yellow tea and analysis of their dynamic changes and formation mechanism AU - Jingtao Zhou AU - Lu Bi AU - Qingning Shu AU - Xi Zhang AU - Tongtong Jia AU - De Zhang AU - Dejiang Ni AU - Zhi Yu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151957 UR - https://doi.org/10.1016/j.foodchem.2026.151957 ER -
APA
Zhou, J., Bi, L., Shu, Q., Zhang, X., Jia, T., Zhang, D., Ni, D., & Yu, Z. (2026). Identification of key chestnut-sweet aroma compounds in bud-leaf yellow tea and analysis of their dynamic changes and formation mechanism. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151957
Source records
- crossref · retrieved 2026-11-10T18:37:54.216Z