Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea
优化加工工艺和配方,以保持芥菜叶茶的感官和营养品质
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102515
Yu, Xuena; Di, Hongmei; Zhao, Yatian; Liu, Ruobin; Wang, Yiqing; Lu, Yuxin; Liang, Kehao; Chen, Zhifeng; Ma, Jie; Guan, Zhongrong; Huang, Zhi; Tang, Yi; Xu, Jingyi; Li, Huanxiu; Tang, Qian; Chen, Yiting; Bian, Jinlin; Zhang, Fen; Sun, Bo