Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers
2025 · Food Research International · 4 citations
https://doi.org/10.1016/j.foodres.2025.115927
W
W Li
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W Li is an academic researcher from Binzhou University. The author has contributed to research in topics: Particle physics theoretical and experimental studies & Quantum Chromodynamics and Particle Interactions & Synthesis and biological activity. The author has an h-index of 4, co-authored 7 publications.
ORCID: 0009-0003-8828-7885Papers by this author
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