Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting
- DOI
- 10.3389/fnut.2026.1879933
- Published
- 2026-07-02
- Container
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1879933,
title = {Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting},
author = {Weiping Zhang and Yueling Xu and Jiani Liu and Xinsheng Li and Hongxing Zheng and Wengang Jin and A. M. Abd El-Aty},
year = {2026},
journal = {Frontiers in Nutrition},
doi = {10.3389/fnut.2026.1879933},
url = {https://doi.org/10.3389/fnut.2026.1879933}
}RIS
TY - JOUR TI - Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting AU - Weiping Zhang AU - Yueling Xu AU - Jiani Liu AU - Xinsheng Li AU - Hongxing Zheng AU - Wengang Jin AU - A. M. Abd El-Aty PY - 2026 JO - Frontiers in Nutrition DO - 10.3389/fnut.2026.1879933 UR - https://doi.org/10.3389/fnut.2026.1879933 ER -
APA
Zhang, W., Xu, Y., Liu, J., Li, X., Zheng, H., Jin, W., & El-Aty, A. M. A. (2026). Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1879933
Source records
- crossref · retrieved 2026-09-27T15:18:11.056Z