Zhao, L.; Fang, W.; Ou, X.; Huang, T.; Xie, H.; Liu, Y.; Liu, Z.; Bai, S.; Huang, J.
Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea. Foods 2026, 15, 100.
https://doi.org/10.3390/foods15010100
AMA Style
Zhao L, Fang W, Ou X, Huang T, Xie H, Liu Y, Liu Z, Bai S, Huang J.
Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea. Foods. 2026; 15(1):100.
https://doi.org/10.3390/foods15010100
Chicago/Turabian Style
Zhao, Liangliang, Wenwen Fang, Xingchang Ou, Tian Huang, He Xie, Yang Liu, Zhonghua Liu, Silei Bai, and Jianan Huang.
2026. "Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea" Foods 15, no. 1: 100.
https://doi.org/10.3390/foods15010100
APA Style
Zhao, L., Fang, W., Ou, X., Huang, T., Xie, H., Liu, Y., Liu, Z., Bai, S., & Huang, J.
(2026). Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea. Foods, 15(1), 100.
https://doi.org/10.3390/foods15010100
