Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.

Wu C, Li H, Lin Q, Wang Z, Zhou C, Zhang C, Guo Y

Open source

DOI: 10.3390/foods14183159
Published: 2025 Sep 10
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14183159,
  title = {Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.},
  author = {Wu C and Li H and Lin Q and Wang Z and Zhou C and Zhang C and Guo Y},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14183159},
  url = {https://doi.org/10.3390/foods14183159}
}

RIS

TY  - JOUR
TI  - Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.
AU  - Wu C
AU  - Li H
AU  - Lin Q
AU  - Wang Z
AU  - Zhou C
AU  - Zhang C
AU  - Guo Y
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14183159
UR  - https://doi.org/10.3390/foods14183159
ER  -

APA

C, W., H, L., Q, L., Z, W., C, Z., C, Z., & Y, G. (2025). Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14183159

Source records

pubmed · retrieved 2026-11-10T13:56:32.911Z
europe-pmc · retrieved 2026-11-10T13:56:32.931Z
doaj · retrieved 2026-11-10T13:56:32.908Z