研究论文
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
Yiqin Chen, X. Liu, Wan Zhu, Zi Wang, Jiaxin Wu, Zixin Ni, Hui Pan, Danqiu Li 等 10 位
Tea Research Institute Zhejiang University
来源Food Research International
年份2026
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逐年被引趋势
320
326
关键指标
3
被引次数 · OpenAlex
18.95
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
29
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 · Heavy Metals in Plants
参考文献 29
Applications of solid-phase microextraction in food analysis
被引 213Changhua Xu, Guosheng Chen, Zhenhai Xiong · TrAC Trends in Analytical Chemistry · 2016
Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
被引 221Jiancai Zhu, Feng Chen, LingYing Wang · Food Chemistry · 2016
Effect of baking on the flavor stability of green tea beverages
被引 98Yanqing Fu, Jieqiong Wang, Jianxin Chen · Food Chemistry · 2020
此处列出前 3 条
引用本文 3
Deciphering the Flavor Chemistry, Processing and Quality Evaluation Methods of Milk Tea: A Comprehensive Review
被引 2Jiayin Geng, Hongchun Cui, Yuwan Wang · Foods · 2026
Formation of characteristic aroma compounds in walnut kernels during thermal processing and their potential recognition by human olfactory receptors
被引 0Yishen Cheng, Shanxing Gao, Li Zhang · Food Chemistry X · 2026
Sensory and Metabolomic Analysis Reveal the Quality Evolution of Liupao Tea During Long-Term Aging
被引 0Haitian Ye, Xiaohui Jiang, Jinchi Tang · Foods · 2026
按被引量排序，此处列出前 3 条