Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.
Yu X, Di H, Zhao Y, Liu R, Wang Y, Lu Y, Liang K, Chen Z, Ma J, Guan Z, Huang Z, Tang Y, Xu J, Li H, Tang Q, Chen Y, Bian J, Zhang F, Sun B.
Yu X, et al. Among authors: di h.
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Food Chem X. 2025.
PMID: 40452804
Free PMC article.