Raw material grade-associated differences in Ancha tea infusion quality revealed by sensory–instrumental evaluation, metabolomics and integrative multivariate analysis
- DOI
- 10.1016/j.foodres.2026.120963
- 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.2026.120963,
title = {Raw material grade-associated differences in Ancha tea infusion quality revealed by sensory–instrumental evaluation, metabolomics and integrative multivariate analysis},
author = {Yida Wu and Ziming Guan and Shengmei Xie and Xiao Liang and Haozhe Duan and Jixin Zhang and Fangling Zheng and Tiehan Li and Jingming Ning},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120963},
url = {https://doi.org/10.1016/j.foodres.2026.120963}
}RIS
TY - JOUR TI - Raw material grade-associated differences in Ancha tea infusion quality revealed by sensory–instrumental evaluation, metabolomics and integrative multivariate analysis AU - Yida Wu AU - Ziming Guan AU - Shengmei Xie AU - Xiao Liang AU - Haozhe Duan AU - Jixin Zhang AU - Fangling Zheng AU - Tiehan Li AU - Jingming Ning PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120963 UR - https://doi.org/10.1016/j.foodres.2026.120963 ER -
APA
Wu, Y., Guan, Z., Xie, S., Liang, X., Duan, H., Zhang, J., Zheng, F., Li, T., & Ning, J. (2026). Raw material grade-associated differences in Ancha tea infusion quality revealed by sensory–instrumental evaluation, metabolomics and integrative multivariate analysis. Food Research International. https://doi.org/10.1016/j.foodres.2026.120963
Source records
- crossref · retrieved 2026-11-05T21:22:12.064Z