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Peer-reviewedCC BYFoods (Basel, Switzerland)

Effects of Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of Cyclocarya paliurus Tea Infusions

  • Yanmeng Fu1
  • Jingyi Zhao1
  • Wenhui Zhou1
  • Jiaxing Ye1
  • Bin Long1
  • Nan Huang1
  • Wei Wang1
  • Xing Tian1
  1. 1TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
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Cite

BibTeXRIS
BibTeX
@article{fu2026effects,
  title = {{Effects of Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of Cyclocarya paliurus Tea Infusions}},
  author = {Yanmeng Fu and Jingyi Zhao and Wenhui Zhou and Jiaxing Ye and Bin Long and Nan Huang and Wei Wang and Xing Tian},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13703686},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Effects of Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of Cyclocarya paliurus Tea Infusions
AU  - Yanmeng Fu
AU  - Jingyi Zhao
AU  - Wenhui Zhou
AU  - Jiaxing Ye
AU  - Bin Long
AU  - Nan Huang
AU  - Wei Wang
AU  - Xing Tian
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13703686
SN  - 2304-8158
ER  -