Standardized processing reconfigures regional raw material differences into distinct aroma-active compound profiles in raw Anhua dark tea
- DOI
- 10.1016/j.foodres.2026.120282
- Published
- 2026-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120282,
title = {Standardized processing reconfigures regional raw material differences into distinct aroma-active compound profiles in raw Anhua dark tea},
author = {Jing Wang and Jiaqi He and Silei Bai and Yixiong Wang and Hengbin Yao and Xuehui Liu and Junhui He and Anhong Liu and Chao Wang and Zhonghua Liu and Jianan Huang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120282},
url = {https://doi.org/10.1016/j.foodres.2026.120282}
}RIS
TY - JOUR TI - Standardized processing reconfigures regional raw material differences into distinct aroma-active compound profiles in raw Anhua dark tea AU - Jing Wang AU - Jiaqi He AU - Silei Bai AU - Yixiong Wang AU - Hengbin Yao AU - Xuehui Liu AU - Junhui He AU - Anhong Liu AU - Chao Wang AU - Zhonghua Liu AU - Jianan Huang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120282 UR - https://doi.org/10.1016/j.foodres.2026.120282 ER -
APA
Wang, J., He, J., Bai, S., Wang, Y., Yao, H., Liu, X., He, J., Liu, A., Wang, C., Liu, Z., & Huang, J. (2026). Standardized processing reconfigures regional raw material differences into distinct aroma-active compound profiles in raw Anhua dark tea. Food Research International. https://doi.org/10.1016/j.foodres.2026.120282
Source records
- crossref · retrieved 2026-09-26T11:50:48.548Z