Chen, W.; Zan, J.; Yan, L.; Yuan, H.; Wang, P.; Jiang, Y.; Zhu, H.
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing. Foods 2025, 14, 941.
https://doi.org/10.3390/foods14060941
AMA Style
Chen W, Zan J, Yan L, Yuan H, Wang P, Jiang Y, Zhu H.
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing. Foods. 2025; 14(6):941.
https://doi.org/10.3390/foods14060941
Chicago/Turabian Style
Chen, Wenxue, Jiezhong Zan, Linfeng Yan, Haibo Yuan, Peiqiang Wang, Yongwen Jiang, and Hongkai Zhu.
2025. "Improving the Sensory Quality of Black Tea by Blending Varieties During Processing" Foods 14, no. 6: 941.
https://doi.org/10.3390/foods14060941
APA Style
Chen, W., Zan, J., Yan, L., Yuan, H., Wang, P., Jiang, Y., & Zhu, H.
(2025). Improving the Sensory Quality of Black Tea by Blending Varieties During Processing. Foods, 14(6), 941.
https://doi.org/10.3390/foods14060941