Functionalized tea polyphenols in food: from design to application.

Wang Z, Zheng Q, Wang S, Chen H, Li Z, Zhang X

DOI: 10.1080/10408398.2026.2674996
Published: 2026
Container: Critical reviews in food science and nutrition
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10408398.2026.2674996,
  title = {Functionalized tea polyphenols in food: from design to application.},
  author = {Wang Z and Zheng Q and Wang S and Chen H and Li Z and Zhang X},
  year = {2026},
  journal = {Critical reviews in food science and nutrition},
  doi = {10.1080/10408398.2026.2674996},
  url = {https://doi.org/10.1080/10408398.2026.2674996}
}

RIS

TY  - JOUR
TI  - Functionalized tea polyphenols in food: from design to application.
AU  - Wang Z
AU  - Zheng Q
AU  - Wang S
AU  - Chen H
AU  - Li Z
AU  - Zhang X
PY  - 2026
JO  - Critical reviews in food science and nutrition
DO  - 10.1080/10408398.2026.2674996
UR  - https://doi.org/10.1080/10408398.2026.2674996
ER  -

APA

Z, W., Q, Z., S, W., H, C., Z, L., & X, Z. (2026). Functionalized tea polyphenols in food: from design to application.. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2026.2674996

Source records

pubmed · retrieved 2026-09-27T07:53:59.586Z