A flavor-modification strategy for Pu-erh raw tea to selectively rebalance key aroma–taste drivers and improve drinking comfort based on supercritical CO2 technology
- DOI
- 10.1016/j.foodres.2026.120621
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120621,
title = {A flavor-modification strategy for Pu-erh raw tea to selectively rebalance key aroma–taste drivers and improve drinking comfort based on supercritical CO2 technology},
author = {Dan Wang and Chenglong Wang and Siqian Guo and Wentao Gao and Lei Zhang and Kexi Ma and Yu Lan and Jingming Li},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120621},
url = {https://doi.org/10.1016/j.foodres.2026.120621}
}RIS
TY - JOUR TI - A flavor-modification strategy for Pu-erh raw tea to selectively rebalance key aroma–taste drivers and improve drinking comfort based on supercritical CO2 technology AU - Dan Wang AU - Chenglong Wang AU - Siqian Guo AU - Wentao Gao AU - Lei Zhang AU - Kexi Ma AU - Yu Lan AU - Jingming Li PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120621 UR - https://doi.org/10.1016/j.foodres.2026.120621 ER -
APA
Wang, D., Wang, C., Guo, S., Gao, W., Zhang, L., Ma, K., Lan, Y., & Li, J. (2026). A flavor-modification strategy for Pu-erh raw tea to selectively rebalance key aroma–taste drivers and improve drinking comfort based on supercritical CO2 technology. Food Research International. https://doi.org/10.1016/j.foodres.2026.120621
Source records
- crossref · retrieved 2026-11-10T23:55:00.115Z