Influence of different tea cultivars on flavor quality of Tongcheng Xiaohua tea assessed by objective quantification, targeted metabolomics, aroma metabolomics, and molecular docking
- DOI
- 10.1016/j.foodchem.2026.151985
- 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.2026.151985,
title = {Influence of different tea cultivars on flavor quality of Tongcheng Xiaohua tea assessed by objective quantification, targeted metabolomics, aroma metabolomics, and molecular docking},
author = {Liyue Yang and Fenglan Zhang and Ming Chen and Xinxin Lv and Dandan Wu and Wendan Wu and Lingjian Wang and Xizhe Zhu and Haibo Yuan and Yeyun Li and Jinjie Hua},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151985},
url = {https://doi.org/10.1016/j.foodchem.2026.151985}
}RIS
TY - JOUR TI - Influence of different tea cultivars on flavor quality of Tongcheng Xiaohua tea assessed by objective quantification, targeted metabolomics, aroma metabolomics, and molecular docking AU - Liyue Yang AU - Fenglan Zhang AU - Ming Chen AU - Xinxin Lv AU - Dandan Wu AU - Wendan Wu AU - Lingjian Wang AU - Xizhe Zhu AU - Haibo Yuan AU - Yeyun Li AU - Jinjie Hua PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151985 UR - https://doi.org/10.1016/j.foodchem.2026.151985 ER -
APA
Yang, L., Zhang, F., Chen, M., Lv, X., Wu, D., Wu, W., Wang, L., Zhu, X., Yuan, H., Li, Y., & Hua, J. (2026). Influence of different tea cultivars on flavor quality of Tongcheng Xiaohua tea assessed by objective quantification, targeted metabolomics, aroma metabolomics, and molecular docking. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151985
Source records
- crossref · retrieved 2026-11-08T15:42:46.614Z