Carotenoid degradation and derived volatile formation during long-term tea aging

Yuan Lu, Zhibin Liu, Weiying Su, Daoliang Wang, Wangxin Liu, Li Ni

Open source

DOI: 10.1016/j.foodres.2026.120305
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.2026.120305,
  title = {Carotenoid degradation and derived volatile formation during long-term tea aging},
  author = {Yuan Lu and Zhibin Liu and Weiying Su and Daoliang Wang and Wangxin Liu and Li Ni},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120305},
  url = {https://doi.org/10.1016/j.foodres.2026.120305}
}

RIS

TY  - JOUR
TI  - Carotenoid degradation and derived volatile formation during long-term tea aging
AU  - Yuan Lu
AU  - Zhibin Liu
AU  - Weiying Su
AU  - Daoliang Wang
AU  - Wangxin Liu
AU  - Li Ni
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120305
UR  - https://doi.org/10.1016/j.foodres.2026.120305
ER  -

APA

Lu, Y., Liu, Z., Su, W., Wang, D., Liu, W., & Ni, L. (2026). Carotenoid degradation and derived volatile formation during long-term tea aging. Food Research International. https://doi.org/10.1016/j.foodres.2026.120305

Source records

crossref · retrieved 2026-09-26T06:15:24.470Z