Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
2023 · Food Research International · 27 citations
https://doi.org/10.1016/j.foodres.2023.113854
R
Ronggang Jiang
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
19
Papers
440
Citations
9
h-index
9
i10-index
Ronggang Jiang is an academic researcher from Hunan Agricultural University. The author has contributed to research in topics: Tea Polyphenols and Effects & Fermentation and Sensory Analysis & Food Quality and Safety Studies. The author has an h-index of 9, co-authored 17 publications.
Papers by this author
worksCharacterization of key odorants in ‘Baimaocha’ black teas from different regions
2024 · Food Chemistry X · 25 citations
https://doi.org/10.1016/j.fochx.2024.101303
Characterization of key aroma in Huangjincha black tea processed from four different cultivars
2025 · Food Chemistry X · 6 citations
https://doi.org/10.1016/j.fochx.2025.102426
Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea
2025 · Food Chemistry X · 4 citations
https://doi.org/10.1016/j.fochx.2025.102253
Research topics
topicsChat about Author
Papers
Chat
Click to start Chat