Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas
- DOI
- 10.3390/foods15111958
- Published
- 2026-06-02
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15111958,
title = {Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas},
author = {Wanjun Gao and Xing Liang and Lanying Li and Yu Yao and Bo Zhang and Yongjiang Hu and Fan Luo and Dongna Liu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15111958},
url = {https://doi.org/10.3390/foods15111958}
}RIS
TY - JOUR TI - Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas AU - Wanjun Gao AU - Xing Liang AU - Lanying Li AU - Yu Yao AU - Bo Zhang AU - Yongjiang Hu AU - Fan Luo AU - Dongna Liu PY - 2026 JO - Foods DO - 10.3390/foods15111958 UR - https://doi.org/10.3390/foods15111958 ER -
APA
Gao, W., Liang, X., Li, L., Yao, Y., Zhang, B., Hu, Y., Luo, F., & Liu, D. (2026). Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas. Foods. https://doi.org/10.3390/foods15111958
Source records
- crossref · retrieved 2026-09-26T22:13:56.587Z