Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.

Wu Y, Han J, Liu Z, Liu W, Ni L

DOI: 10.1111/1750-3841.71448
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71448,
  title = {Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.},
  author = {Wu Y and Han J and Liu Z and Liu W and Ni L},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71448},
  url = {https://doi.org/10.1111/1750-3841.71448}
}

RIS

TY  - JOUR
TI  - Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.
AU  - Wu Y
AU  - Han J
AU  - Liu Z
AU  - Liu W
AU  - Ni L
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71448
UR  - https://doi.org/10.1111/1750-3841.71448
ER  -

APA

Y, W., J, H., Z, L., W, L., & L, N. (2026). Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.. Journal of food science. https://doi.org/10.1111/1750-3841.71448

Source records

pubmed · retrieved 2026-09-25T15:31:33.098Z