About
Contact & Profiles
A5090426520
Research Areas
- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Phytoestrogen effects and research
- Food Quality and Safety Studies
- Tryptophan and brain disorders
Huazhong Agricultural University
2022-2024
10.1016/j.foodchem.2023.137810
article
EN
Food Chemistry
2023-10-19
10.1016/j.ijfoodmicro.2022.109937
article
EN
International Journal of Food Microbiology
2022-09-17
Abstract BACKGROUND Enshi Yulu tea (ESYL) is the most representative of steamed green in China, but its aroma formation processing unclear. Thus, ESYL volatiles during whole industrial were investigated using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry. RESULTS A total 134 identified. Among these, 31 differential [ P < 0.05 and variable importance projection (VIP) > 1] 25 key [relative odor activity value (rOAV) and/or ratio each rOAV to...
10.1002/jsfa.13823
article
EN
Journal of the Science of Food and Agriculture
2024-08-23
10.1016/j.fbio.2024.105223
article
EN
Food Bioscience
2024-10-02
Coming Soon ...