Decoding lipid signatures and aroma characteristics of four Chinese traditional dark teas via integrative lipidomics, volatilomics, and quantitative descriptive analysis.
- DOI
- 10.1016/j.foodres.2026.120159
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120159,
title = {Decoding lipid signatures and aroma characteristics of four Chinese traditional dark teas via integrative lipidomics, volatilomics, and quantitative descriptive analysis.},
author = {Zhang S and Tang R and Wang Y and Wang Y and Zhou C and Shen R and Liang R and Mao N and Chen Y and Deng N and Zhou Q and Li J and Bian Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120159},
url = {https://doi.org/10.1016/j.foodres.2026.120159}
}RIS
TY - JOUR TI - Decoding lipid signatures and aroma characteristics of four Chinese traditional dark teas via integrative lipidomics, volatilomics, and quantitative descriptive analysis. AU - Zhang S AU - Tang R AU - Wang Y AU - Wang Y AU - Zhou C AU - Shen R AU - Liang R AU - Mao N AU - Chen Y AU - Deng N AU - Zhou Q AU - Li J AU - Bian Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120159 UR - https://doi.org/10.1016/j.foodres.2026.120159 ER -
APA
S, Z., R, T., Y, W., Y, W., C, Z., R, S., R, L., N, M., Y, C., N, D., Q, Z., J, L., & Y, B. (2026). Decoding lipid signatures and aroma characteristics of four Chinese traditional dark teas via integrative lipidomics, volatilomics, and quantitative descriptive analysis.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120159
Source records
- pubmed · retrieved 2026-09-26T05:35:33.367Z