Taste-driven analysis of black tea taste types: a case study of rich-mellow, umami-mellow, and sweet-mellow teas
- DOI
- 10.1016/j.foodchem.2026.151984
- 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.2026.151984,
title = {Taste-driven analysis of black tea taste types: a case study of rich-mellow, umami-mellow, and sweet-mellow teas},
author = {Pengdan Ji and Fengji Jin and Qisheng Liu and Luyao Yang and Xifeng Zhao and Jingming Ning and Luqing Li},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151984},
url = {https://doi.org/10.1016/j.foodchem.2026.151984}
}RIS
TY - JOUR TI - Taste-driven analysis of black tea taste types: a case study of rich-mellow, umami-mellow, and sweet-mellow teas AU - Pengdan Ji AU - Fengji Jin AU - Qisheng Liu AU - Luyao Yang AU - Xifeng Zhao AU - Jingming Ning AU - Luqing Li PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151984 UR - https://doi.org/10.1016/j.foodchem.2026.151984 ER -
APA
Ji, P., Jin, F., Liu, Q., Yang, L., Zhao, X., Ning, J., & Li, L. (2026). Taste-driven analysis of black tea taste types: a case study of rich-mellow, umami-mellow, and sweet-mellow teas. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151984
Source records
- crossref · retrieved 2026-11-10T20:06:34.573Z