研究论文
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures
Haochen Liu, Yujuan Xu, Jing Wen, Kejing An, Jijun Wu, Yuanshan Yu, Bo Zou, Manhua Guo
Guangdong Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs
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逐年被引趋势
19100
21
22
1923
24
25
26
关键指标
74
被引次数 · OpenAlex
8.02
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 2%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
72
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学术脉络
学科主题
生物医学Tea Polyphenols and Effects
Fermentation and Sensory Analysis · Phytochemicals and Antioxidant Activities
参考文献 72
Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years
被引 63Shidong Lv, Yuanshuang Wu, Jifu Wei · RSC Advances · 2015
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 99Yongquan Xu, Chao Wang, Changwen Li · Food Analytical Methods · 2015
Aroma Evaluation of Setonojigiku (Chrysanthemum japonense var. debile) by Hydrodistillation and Solvent‐assisted Flavour Evaporation
被引 14Atsushi Usami, Hiroshi Nakahashi, Shinsuke Marumoto · Phytochemical Analysis · 2014
此处列出前 3 条
引用本文 74
A critical review of key odorants in green tea: Identification and biochemical formation pathway
被引 163Peng Yin, Ya-Shuai Kong, Panpan Liu · Trends in Food Science & Technology · 2022
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
被引 118Hongling Xia, Wei Chen, Die Hu · Food Chemistry · 2023
GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons
被引 118Haochen Liu, Yujuan Xu, Jijun Wu · Food Research International · 2021
按被引量排序，此处列出前 3 条