Enhancement flavor quality in Zhao'an Baxian oolong tea through enhanced turning-over process
- DOI
- 10.1016/j.foodres.2026.120078
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120078,
title = {Enhancement flavor quality in Zhao'an Baxian oolong tea through enhanced turning-over process},
author = {Yunfei Hu and Wenya Liu and Ronghua Huang and Xinyu Zeng and Jing Huang and Qiuru Zhang and Zhilong Hao and Yue Zhang and Liangyu Wu},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120078},
url = {https://doi.org/10.1016/j.foodres.2026.120078}
}RIS
TY - JOUR TI - Enhancement flavor quality in Zhao'an Baxian oolong tea through enhanced turning-over process AU - Yunfei Hu AU - Wenya Liu AU - Ronghua Huang AU - Xinyu Zeng AU - Jing Huang AU - Qiuru Zhang AU - Zhilong Hao AU - Yue Zhang AU - Liangyu Wu PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120078 UR - https://doi.org/10.1016/j.foodres.2026.120078 ER -
APA
Hu, Y., Liu, W., Huang, R., Zeng, X., Huang, J., Zhang, Q., Hao, Z., Zhang, Y., & Wu, L. (2026). Enhancement flavor quality in Zhao'an Baxian oolong tea through enhanced turning-over process. Food Research International. https://doi.org/10.1016/j.foodres.2026.120078
Source records
- crossref · retrieved 2026-09-27T08:21:11.897Z