Chi, N.; Hu, Y.-R.; Fang, Z.-T.; Li, C.-Y.; Yang, H.-Z.; Wu, S.-S.; Zheng, X.-Q.; Ye, J.-H.; Liang, Y.-R.; Zhang, D.-W.;
et al. Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages. Foods 2026, 15, 1656.
https://doi.org/10.3390/foods15101656
AMA Style
Chi N, Hu Y-R, Fang Z-T, Li C-Y, Yang H-Z, Wu S-S, Zheng X-Q, Ye J-H, Liang Y-R, Zhang D-W,
et al. Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages. Foods. 2026; 15(10):1656.
https://doi.org/10.3390/foods15101656
Chicago/Turabian Style
Chi, Ning, Yu-Rong Hu, Zhou-Tao Fang, Cun-Yu Li, Hong-Zhiyuan Yang, Shan-Shan Wu, Xin-Qiang Zheng, Jian-Hui Ye, Yue-Rong Liang, Ding-Wu Zhang,
and et al. 2026. "Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages" Foods 15, no. 10: 1656.
https://doi.org/10.3390/foods15101656
APA Style
Chi, N., Hu, Y.-R., Fang, Z.-T., Li, C.-Y., Yang, H.-Z., Wu, S.-S., Zheng, X.-Q., Ye, J.-H., Liang, Y.-R., Zhang, D.-W., & Lu, J.-L.
(2026). Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages. Foods, 15(10), 1656.
https://doi.org/10.3390/foods15101656
