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For: Shi Y, Wang M, Dong Z, Zhu Y, Shi J, Ma W, Lin Z, Lv H. Volatile components and key odorants of Chinese yellow tea (Camellia sinensis). LWT 2021;146:111512. [DOI: 10.1016/j.lwt.2021.111512] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
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11 Wang C, Li J, Wu X, Zhang Y, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. Trends in Food Science & Technology 2022;124:25-37. [DOI: 10.1016/j.tifs.2022.03.031] [Cited by in Crossref: 3] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
12 Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J of Food Sci Tech 2022;57:4001-14. [DOI: 10.1111/ijfs.15767] [Reference Citation Analysis]
13 Wang C, Li J, Zhang Y, He Z, Zhang Y, Zhang X, Guo Z, Huang J, Liu Z. Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chem 2022;373:131546. [PMID: 34799127 DOI: 10.1016/j.foodchem.2021.131546] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
14 Fan F, Zhou S, Qian H, Zong B, Huang C, Zhu R, Guo H, Gong S. Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits. Molecules 2022;27:940. [DOI: 10.3390/molecules27030940] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
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