Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing
- DOI
- 10.1016/j.foodres.2022.112106
- Published
- 2022-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2022.112106,
title = {Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing},
author = {Xiaoting Zhai and Jing Wang and Hui Wang and Manman Xue and Xin Yao and Mengru Li and Jieyao Yu and Liang Zhang and Xiaochun Wan},
year = {2022},
journal = {Food Research International},
doi = {10.1016/j.foodres.2022.112106},
url = {https://doi.org/10.1016/j.foodres.2022.112106}
}RIS
TY - JOUR TI - Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing AU - Xiaoting Zhai AU - Jing Wang AU - Hui Wang AU - Manman Xue AU - Xin Yao AU - Mengru Li AU - Jieyao Yu AU - Liang Zhang AU - Xiaochun Wan PY - 2022 JO - Food Research International DO - 10.1016/j.foodres.2022.112106 UR - https://doi.org/10.1016/j.foodres.2022.112106 ER -
APA
Zhai, X., Wang, J., Wang, H., Xue, M., Yao, X., Li, M., Yu, J., Zhang, L., & Wan, X. (2022). Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing. Food Research International. https://doi.org/10.1016/j.foodres.2022.112106
Source records
- crossref · retrieved 2026-09-27T16:08:12.663Z