Zeng, Z.; Zhang, Q.; Zhang, L.; Hu, B.; Wen, X.; Wang, Z.; Wu, W.; Liu, Y.
Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods 2026, 15, 110.
https://doi.org/10.3390/foods15010110
AMA Style
Zeng Z, Zhang Q, Zhang L, Hu B, Wen X, Wang Z, Wu W, Liu Y.
Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods. 2026; 15(1):110.
https://doi.org/10.3390/foods15010110
Chicago/Turabian Style
Zeng, Zhen, Qiyun Zhang, Lijia Zhang, Baichuan Hu, Xinyue Wen, Zihan Wang, Wenjuan Wu, and Yuntao Liu.
2026. "Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation" Foods 15, no. 1: 110.
https://doi.org/10.3390/foods15010110
APA Style
Zeng, Z., Zhang, Q., Zhang, L., Hu, B., Wen, X., Wang, Z., Wu, W., & Liu, Y.
(2026). Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory Properties, Bioaccessibility and Prebiotic Potential via Gut Microbiota Regulation. Foods, 15(1), 110.
https://doi.org/10.3390/foods15010110
