1.Metabolomic profiling delineate taste qualities of tea leaf pubescence

Zhu, MZ, Li, N, Zhao     More...

Zhu, MZ, Li, N, Zhao, M, Yu, WL, Wu, JL     Less

FOOD RESEARCH INTERNATIONAL[0963-9969], Published 2017, Volume 94, Pages 36-44

收錄情况： WOS SCOPUS

WOS核心合集引用: 53  2023影響因子:  7.0  发表年影響因子:  3.520 

2.Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea br

Ma, Y, Jiang, B, Liu     More...

Ma, Y, Jiang, B, Liu, KY, Li, RY, Chen, LJ, Liu, ZW, Xiang, GS, An, JS, Luo, H, Wu, JL, Lv, CY, Pan, YH, Ling, TJ, Zhao, M     Less

FOOD RESEARCH INTERNATIONAL[0963-9969], Published 2022, Volume 162,

收錄情况： WOS SCOPUS

WOS核心合集引用: 17  2023影響因子:  7.0  发表年影響因子:  8.1 

3.Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii

Ge, Ya Hui, Li, Xue,     More...

Ge, Ya Hui, Li, Xue, Huang, Mingzheng, Huang, Zhengxu, Wu, Manman, Sun, Baoqing, Wang, Lishuang, Wu, Jian Lin, Li, Na     Less

Food Research International[0963-9969], Published 2023, Volume 169,

收錄情况： WOS SCOPUS

WOS核心合集引用: 11  2023影響因子:  7.0  发表年影響因子:  7.0