Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

por Hua, Jinjie, Li, Jia, Ouyang, Wen, Wang, Jinjin, Yuan, Haibo, Jiang, Yongwen
Publicado 2022

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis

por Wang, Huajie, Yu, Yaya, Ouyang, Wen, Jiang, Yongwen, Wang, Jinjin, Hua, Jinjie, Yuan, Haibo
Publicado 2022

Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality

por Wang, Huajie, Ouyang, Wen, Yu, Yaya, Wang, Jinjin, Yuan, Haibo, Hua, Jinjie, Jiang, Yongwen
Publicado 2022

Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea

por Zhu, Jiayi, Wang, Jinjin, Yuan, Haibo, Ouyang, Wen, Li, Jia, Hua, Jinjie, Jiang, Yongwen
Publicado 2022

Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea

por Yu, Yaya, Zhu, Xizhe, Ouyang, Wen, Chen, Ming, Jiang, Yongwen, Wang, Jinjin, Hua, Jinjie, Yuan, Haibo
Publicado 2023

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

por Li, Jia, Yao, Yuefeng, Wang, Jiaqin, Hua, Jinjie, Wang, Jinjin, Yang, Yanqin, Dong, Chunwang, Zhou, Qinghua, Jiang, Yongwen, Deng, Yuliang, Yuan, Haibo
Publicado 2019