How Do Green-Leaf and Yellow Tea Cultivars Influence Black Tea Flavor? Insights from Metabolomic Analysis with Ninghong Tea-Processing Technologies.
- DOI
- 10.3390/ijms27188313
- Published
- 2026 Sep 18
- Container
- International journal of molecular sciences
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/ijms27188313,
title = {How Do Green-Leaf and Yellow Tea Cultivars Influence Black Tea Flavor? Insights from Metabolomic Analysis with Ninghong Tea-Processing Technologies.},
author = {Jiang X and Li C and Yu Y and Wang L and Yang X and Wang X},
year = {2026},
journal = {International journal of molecular sciences},
doi = {10.3390/ijms27188313},
url = {https://doi.org/10.3390/ijms27188313}
}RIS
TY - JOUR TI - How Do Green-Leaf and Yellow Tea Cultivars Influence Black Tea Flavor? Insights from Metabolomic Analysis with Ninghong Tea-Processing Technologies. AU - Jiang X AU - Li C AU - Yu Y AU - Wang L AU - Yang X AU - Wang X PY - 2026 JO - International journal of molecular sciences DO - 10.3390/ijms27188313 UR - https://doi.org/10.3390/ijms27188313 ER -
APA
X, J., C, L., Y, Y., L, W., X, Y., & X, W. (2026). How Do Green-Leaf and Yellow Tea Cultivars Influence Black Tea Flavor? Insights from Metabolomic Analysis with Ninghong Tea-Processing Technologies.. International journal of molecular sciences. https://doi.org/10.3390/ijms27188313
Source records
- pubmed · retrieved 2026-09-26T16:21:38.957Z