Yao, L.; Ma, H.; Yao, L.; Cao, H.; Feng, T.; Wang, H.; Yu, C.; Sun, M.
Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration. Foods 2025, 14, 3216.
https://doi.org/10.3390/foods14183216
AMA Style
Yao L, Ma H, Yao L, Cao H, Feng T, Wang H, Yu C, Sun M.
Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration. Foods. 2025; 14(18):3216.
https://doi.org/10.3390/foods14183216
Chicago/Turabian Style
Yao, Lingyun, Hui Ma, Lingyang Yao, Haining Cao, Tao Feng, Huatian Wang, Chuang Yu, and Min Sun.
2025. "Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration" Foods 14, no. 18: 3216.
https://doi.org/10.3390/foods14183216
APA Style
Yao, L., Ma, H., Yao, L., Cao, H., Feng, T., Wang, H., Yu, C., & Sun, M.
(2025). Initial Sugar Concentration on Sensory Characteristics of Raw Pu-Erh Tea Kombucha and Multi-Omics Analysis of the Fermentation Process Under Optimal Sugar Concentration. Foods, 14(18), 3216.
https://doi.org/10.3390/foods14183216