"Golden flower" development of Aspergillus cristatus determined the sensory characteristic and aroma compounds of Fu brick tea.
- DOI
- 10.1016/j.ijfoodmicro.2026.111977
- Published
- 2026 Nov 2
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2026.111977,
title = {"Golden flower" development of Aspergillus cristatus determined the sensory characteristic and aroma compounds of Fu brick tea.},
author = {Liu Y and Liu K and Ding X and Ma X},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2026.111977},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.111977}
}RIS
TY - JOUR TI - "Golden flower" development of Aspergillus cristatus determined the sensory characteristic and aroma compounds of Fu brick tea. AU - Liu Y AU - Liu K AU - Ding X AU - Ma X PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2026.111977 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.111977 ER -
APA
Y, L., K, L., X, D., & X, M. (2026). "Golden flower" development of Aspergillus cristatus determined the sensory characteristic and aroma compounds of Fu brick tea.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.111977
Source records
- pubmed · retrieved 2026-09-27T10:32:55.217Z
- europe-pmc · retrieved 2026-09-27T10:32:55.211Z