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    1.Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile

    Ge, Yahui, Li, Na, F     More...

    Food Chemistry[0308-8146], Published 2021, Volume 358,

    收錄情况: WOS SCOPUS

    WOS核心合集引用: 13  2023影響因子:  8.5  发表年影響因子:  9.231 

    2.Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

    Chen, SS, Fu, Y, Bia     More...

    FOOD CHEMISTRY[0308-8146], Published 2022, Volume 371,

    收錄情况: WOS SCOPUS

    WOS核心合集引用: 31  2023影響因子:  8.5  发表年影響因子:  8.8 

    3.Dynamic changes of phenolic acids and antioxidant activity of Citri Reticulatae Pericarpium during aging processes

    Bian, XQ, Xie, XY, C     More...

    FOOD CHEMISTRY[0308-8146], Published 2022, Volume 373,

    收錄情况: WOS SCOPUS

    WOS核心合集引用: 34  2023影響因子:  8.5  发表年影響因子:  8.8 

    4.Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation

    Bian, XQ, Miao, W, Z     More...

    FOOD CHEMISTRY[0308-8146], Published 2022, Volume 377,

    收錄情况: WOS SCOPUS

    WOS核心合集引用: 23  2023影響因子:  8.5  发表年影響因子:  8.8 

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