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Wang L, Zhang S, Fu L, Chang Y, Nie S, Fu Y. Simultaneous quantification and quality control of flavor and functional phytochemicals in Rosa roxburghii fruit through multiple reaction monitoring mass spectrometry. Journal of Food Composition and Analysis 2023. [DOI: 10.1016/j.jfca.2023.105227] [Reference Citation Analysis]
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Liu H, Zhuang S, Gu Y, Shen Y, Zhang W, Ma L, Xiao G, Wang Q, Zhong Y. Effect of storage time on the volatile compounds and taste quality of Meixian green tea. LWT 2022. [DOI: 10.1016/j.lwt.2022.114320] [Reference Citation Analysis]
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Yang C, Cui C, Zhu Y, Xia X, Jin G, Liu C, Li Y, Xue X, Hou R. Effect of brewing conditions on the chemical and sensory profiles of milk tea. Food Chemistry: X 2022;16:100453. [DOI: 10.1016/j.fochx.2022.100453] [Reference Citation Analysis]
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Chen D, Ji W, Granato D, Zou C, Yin J, Chen J, Wang F, Xu Y. Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea. LWT 2022;169:113972. [DOI: 10.1016/j.lwt.2022.113972] [Reference Citation Analysis]
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Zong X, Sheng X, Li L, Zan J, Jiang Y, Zou H, Shen S, Yuan H. Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy. Horticulturae 2022;8:1007. [DOI: 10.3390/horticulturae8111007] [Reference Citation Analysis]
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Wang J, Zhang Y, Liu Y, Zhang S, Yuan L, Zhong Y, Wu X, Yang J, Xu Z. Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. Foods 2022;11:3269. [DOI: 10.3390/foods11203269] [Reference Citation Analysis]
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Jiang L, Zheng K. A rapid classification method of tea products utilizing X-ray photoelectron spectroscopy: Relationship derived from correlation analysis, modeling, and quantum chemical calculation. Food Research International 2022;160:111689. [DOI: 10.1016/j.foodres.2022.111689] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
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