Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysisXuexue Zheng, Qin Li, Xingchang Ou et al.|Food Chemistry|2023Cited by 47
Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow TeaXin Hong, Qin Li, Ronggang Jiang et al.|Foods|2022Cited by 32
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysisXuexue Zheng, Qin Li, Jianan Huang et al.|Current Research in Food Science|2025Cited by 19
Characterization of the Key Odor-Active Compounds in Different Aroma Types of Fu Brick Tea Using Hs-Spme/Gc-Mso Combined with Sensory-Directed Flavor AnalysisXuexue Zheng, Qin Li, He Xie et al.|SSRN Electronic Journal|2023Cited by 4
Evaluation of Perceptual Interactions Among Key Aroma Compounds in Fu Brick Tea Via Odor Threshold Analysis, Sensory Evaluation, and E-Nose AnalysisXuexue Zheng, Qin Li, Xingchang Ou et al.|SSRN Electronic Journal|2024Cited by 0