Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing
- DOI
- 10.3390/foods14183159
- Published
- 2025-09-10
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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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 = {Changlian Wu and Huang Li and Qingxiu Lin and Zhong Wang and Chengzhe Zhou and Cheng Zhang and Yuqiong Guo},
year = {2025},
journal = {Foods},
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 - Changlian Wu AU - Huang Li AU - Qingxiu Lin AU - Zhong Wang AU - Chengzhe Zhou AU - Cheng Zhang AU - Yuqiong Guo PY - 2025 JO - Foods DO - 10.3390/foods14183159 UR - https://doi.org/10.3390/foods14183159 ER -
APA
Wu, C., Li, H., Lin, Q., Wang, Z., Zhou, C., Zhang, C., & Guo, Y. (2025). Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing. Foods. https://doi.org/10.3390/foods14183159
Source records
- crossref · retrieved 2026-09-26T01:26:15.085Z