日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste

压榨方法对白茶风味特征的影响：外观、香气和味道的综合分析

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102510
Lin, Hongzheng; Ye, Shuping; Feng, Jiao; Wang, Jinyuan; Kong, Weiyi; Wu, Junyang; Zhang, Fangting; Zhao, Jiake; Guo, Jiayi; Chen, Kaiyang; Yu, Bugui; Sun, Yun; Hao, Zhilong
发表日期：2025
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Airflow: A double-edged sword in shaping white tea quality

气流：塑造白茶品质的双刃剑

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102558
Wang, Jinyuan; Lin, Dongchun; Feng, Jiao; Ye, Shuping; Tian, Weisu; Kong, Weiyi; Zhang, Wenfeng; Chu, Qiang; Yu, Bugui; Lin, Hongzheng; Hao, Zhilong
发表日期：2025
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Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

通过 HS-SPME-GC-TOFMS 和 OAV 分析比较奶味白茶和传统白茶寿眉中的挥发性成分

期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2023.100710
Zhilong Hao, Jiao Feng, Qianlian Chen, Hongzheng Lin, Xiaohong Zhou, Jiayun Zhuang, Jinyuan Wang, Yanping Tan, Zhilin Sun, Yanfei Wang, Bugui Yu
信号转导
发表日期：2023
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