Wang, Y.; Zhang, K.; Xiong, G.; Du, P.; Dong, J.; Li, J.; Liu, X.; Chen, Z.
Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea. Foods 2026, 15, 1980.
https://doi.org/10.3390/foods15111980
AMA Style
Wang Y, Zhang K, Xiong G, Du P, Dong J, Li J, Liu X, Chen Z.
Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea. Foods. 2026; 15(11):1980.
https://doi.org/10.3390/foods15111980
Chicago/Turabian Style
Wang, Yanbing, Kun Zhang, Guosheng Xiong, Ping Du, Jianhua Dong, Jinxue Li, Xiaogang Liu, and Zhenjia Chen.
2026. "Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea" Foods 15, no. 11: 1980.
https://doi.org/10.3390/foods15111980
APA Style
Wang, Y., Zhang, K., Xiong, G., Du, P., Dong, J., Li, J., Liu, X., & Chen, Z.
(2026). Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea. Foods, 15(11), 1980.
https://doi.org/10.3390/foods15111980
