研究论文
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture
Panpan Liu, Pengcheng Zheng, Lin Feng, Ziming Gong, Lin Zheng, Shiwei Gao, Xueping Wang, Fei Ye 等 10 位
Tea Research Institute Hubei Academy of Agricultural Sciences Hunan Agricultural University
来源Food Chemistry
年份2021
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逐年被引趋势
24120
22
23
2424
25
26
关键指标
62
被引次数 · OpenAlex
5.69
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 3%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
36
参考文献
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学术脉络
学科主题
生物医学Tea Polyphenols and Effects
Fermentation and Sensory Analysis · Food Quality and Safety Studies
参考文献 36
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
被引 97Yongquan Xu, Chao Wang, Changwen Li · Food Analytical Methods · 2015
Processing and chemical constituents of Pu-erh tea: A review
被引 293Haipeng Lv, Ying‐Jun Zhang, Zhi Lin · Food Research International · 2013
Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry
被引 125Liping Du, Jianxun Li, Wei Li · Food Research International · 2014
此处列出前 3 条
施引文献 62
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
被引 105Xin Fang, Wencan Xu, Guangxian Jiang · Food Chemistry · 2023
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
被引 96Guohe Chen, Guangmei Zhu, He Xie · Food Research International · 2024
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
被引 77Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang · Food Chemistry · 2024
按被引量排序，此处列出前 3 条