Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis-mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics.
- DOI
- 10.1016/j.foodres.2026.120584
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120584,
title = {Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis-mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics.},
author = {Zhao Y and Xiao R and Lu Y and Wang Z and Li H and Huang J and Wang K and Liu Z and Zhu M},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120584},
url = {https://doi.org/10.1016/j.foodres.2026.120584}
}RIS
TY - JOUR TI - Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis-mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics. AU - Zhao Y AU - Xiao R AU - Lu Y AU - Wang Z AU - Li H AU - Huang J AU - Wang K AU - Liu Z AU - Zhu M PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120584 UR - https://doi.org/10.1016/j.foodres.2026.120584 ER -
APA
Y, Z., R, X., Y, L., Z, W., H, L., J, H., K, W., Z, L., & M, Z. (2026). Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis-mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120584
Source records
- pubmed · retrieved 2026-11-10T18:06:08.903Z
- europe-pmc · retrieved 2026-11-10T18:06:08.906Z