Metabolomic dynamics of flavor compound synthesis in Pu’er green tea produced from Camellia sinensis var. assamica under seasonal variation
- DOI
- 10.1038/s41598-026-61192-4
- Published
- 2026-07-03
- Container
- Scientific Reports
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1038/s41598-026-61192-4,
title = {Metabolomic dynamics of flavor compound synthesis in Pu’er green tea produced from Camellia sinensis var. assamica under seasonal variation},
author = {Yuchen Wang and Ling Zhu and Sisi Liu and Lili Ye and Dongsheng Li and Fan Gong},
year = {2026},
journal = {Scientific Reports},
doi = {10.1038/s41598-026-61192-4},
url = {https://doi.org/10.1038/s41598-026-61192-4}
}RIS
TY - JOUR TI - Metabolomic dynamics of flavor compound synthesis in Pu’er green tea produced from Camellia sinensis var. assamica under seasonal variation AU - Yuchen Wang AU - Ling Zhu AU - Sisi Liu AU - Lili Ye AU - Dongsheng Li AU - Fan Gong PY - 2026 JO - Scientific Reports DO - 10.1038/s41598-026-61192-4 UR - https://doi.org/10.1038/s41598-026-61192-4 ER -
APA
Wang, Y., Zhu, L., Liu, S., Ye, L., Li, D., & Gong, F. (2026). Metabolomic dynamics of flavor compound synthesis in Pu’er green tea produced from Camellia sinensis var. assamica under seasonal variation. Scientific Reports. https://doi.org/10.1038/s41598-026-61192-4
Source records
- crossref · retrieved 2026-09-26T08:36:21.569Z