Evolution of enzymatic activities, metabolites, and volatile profiles during the manufacture of TTES No. 18 Brown tea
- DOI
- 10.1016/j.foodres.2026.120995
- 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.2026.120995,
title = {Evolution of enzymatic activities, metabolites, and volatile profiles during the manufacture of TTES No. 18 Brown tea},
author = {Yan-Cheng Lin and Meei-Ju Yang and Chi-Tang Ho and Tsung-Chen Su and Chih-Yu Lo},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120995},
url = {https://doi.org/10.1016/j.foodres.2026.120995}
}RIS
TY - JOUR TI - Evolution of enzymatic activities, metabolites, and volatile profiles during the manufacture of TTES No. 18 Brown tea AU - Yan-Cheng Lin AU - Meei-Ju Yang AU - Chi-Tang Ho AU - Tsung-Chen Su AU - Chih-Yu Lo PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120995 UR - https://doi.org/10.1016/j.foodres.2026.120995 ER -
APA
Lin, Y., Yang, M., Ho, C., Su, T., & Lo, C. (2026). Evolution of enzymatic activities, metabolites, and volatile profiles during the manufacture of TTES No. 18 Brown tea. Food Research International. https://doi.org/10.1016/j.foodres.2026.120995
Source records
- crossref · retrieved 2026-11-04T12:55:03.036Z