研究论文
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, Linmu Chen, Jirui Kun, Shiqiang He, Huarong Tong, Yingjuan Chen
Southwest University
来源Food Chemistry
年份2024
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逐年被引趋势
24120
2425
26
关键指标
43
被引次数 · OpenAlex
13.01
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.6%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
74
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 74
An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea
被引 138Ming Zhao, Donglian Zhang, Xiaoqin Su · Scientific Reports · 2015
Carotenoid-Derived Aroma Compounds
被引 234Peter Winterhalter, Russell L. Rouseff · ACS symposium series · 2001
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
此处列出前 3 条
施引文献 43
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
被引 23Zhihui Hu, Amr M. Bakry, Lin Shi · Food Chemistry · 2025
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
被引 20Chang Xu, Jinming Zhang, Yani Pan · Food Chemistry · 2025
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
被引 19Qin Zeng, Huifeng Wang, Jiaojiao Tuo · Foods · 2025
按被引量排序，此处列出前 3 条