Free fatty acids profiling during black tea processing by 2-bromo-N,N-dimethylethanamine derivatization combined with liquid chromatography-high resolution mass spectrometry
- DOI
- 10.1016/j.foodres.2026.120964
- 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.2026.120964,
title = {Free fatty acids profiling during black tea processing by 2-bromo-N,N-dimethylethanamine derivatization combined with liquid chromatography-high resolution mass spectrometry},
author = {Yingying Liu and Xue Wang and Yun Zhang and Danyang Zhang and Lei Zhu and Hongping Chen and Yunfeng Chai},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120964},
url = {https://doi.org/10.1016/j.foodres.2026.120964}
}RIS
TY - JOUR TI - Free fatty acids profiling during black tea processing by 2-bromo-N,N-dimethylethanamine derivatization combined with liquid chromatography-high resolution mass spectrometry AU - Yingying Liu AU - Xue Wang AU - Yun Zhang AU - Danyang Zhang AU - Lei Zhu AU - Hongping Chen AU - Yunfeng Chai PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120964 UR - https://doi.org/10.1016/j.foodres.2026.120964 ER -
APA
Liu, Y., Wang, X., Zhang, Y., Zhang, D., Zhu, L., Chen, H., & Chai, Y. (2026). Free fatty acids profiling during black tea processing by 2-bromo-N,N-dimethylethanamine derivatization combined with liquid chromatography-high resolution mass spectrometry. Food Research International. https://doi.org/10.1016/j.foodres.2026.120964
Source records
- crossref · retrieved 2026-11-05T00:00:01.134Z