Multifaceted Regulation of Tea Astringency: A Review of Intervention Pathways by Co-Existing Flavor Components
- DOI
- 10.3390/molecules31203659
- Published
- 2026-10-13
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31203659,
title = {Multifaceted Regulation of Tea Astringency: A Review of Intervention Pathways by Co-Existing Flavor Components},
author = {Shikun Liu and Tianhui Huang and Yifei Zhang and Jiale Kuang and Xianghao Wu and Weijia Li and Hongwei Yu and Jingjing Liu},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31203659},
url = {https://doi.org/10.3390/molecules31203659}
}RIS
TY - JOUR TI - Multifaceted Regulation of Tea Astringency: A Review of Intervention Pathways by Co-Existing Flavor Components AU - Shikun Liu AU - Tianhui Huang AU - Yifei Zhang AU - Jiale Kuang AU - Xianghao Wu AU - Weijia Li AU - Hongwei Yu AU - Jingjing Liu PY - 2026 JO - Molecules DO - 10.3390/molecules31203659 UR - https://doi.org/10.3390/molecules31203659 ER -
APA
Liu, S., Huang, T., Zhang, Y., Kuang, J., Wu, X., Li, W., Yu, H., & Liu, J. (2026). Multifaceted Regulation of Tea Astringency: A Review of Intervention Pathways by Co-Existing Flavor Components. Molecules. https://doi.org/10.3390/molecules31203659
Source records
- crossref · retrieved 2026-11-07T12:05:19.009Z