Article Versions Notes

Yue C, Wang Z, Peng H, Jiang L, Yang P, Li W. Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values. Foods. 2024; 13(23):3957. https://doi.org/10.3390/foods13233957

Yue, Cuinan, Zhihui Wang, Hua Peng, Lianghui Jiang, Puxiang Yang, and Wenjin Li. 2024. "Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values" Foods 13, no. 23: 3957. https://doi.org/10.3390/foods13233957

Yue, C., Wang, Z., Peng, H., Jiang, L., Yang, P., & Li, W. (2024). Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values. Foods, 13(23), 3957. https://doi.org/10.3390/foods13233957