The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics
2023 · Food Research International · 37 citations
https://doi.org/10.1016/j.foodres.2023.113137
L
Lingli Sun
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25
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275
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9
h-index
8
i10-index
Lingli Sun is an academic researcher from China Academy of Space Technology. The author has contributed to research in topics: Tea Polyphenols and Effects & Food Quality and Safety Studies & Fermentation and Sensory Analysis. The author has an h-index of 9, co-authored 22 publications.
Papers by this author
worksAnalysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS
2023 · Food Chemistry X · 20 citations
https://doi.org/10.1016/j.fochx.2023.100991
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach
2024 · Food Chemistry X · 5 citations
https://doi.org/10.1016/j.fochx.2024.101342
Metabolomics and sensory analysis to investigate mechanism of floral-fruity flavor enhancement in black tea via mechanical injury during processing
2025 · LWT · 0 citations
https://doi.org/10.1016/j.lwt.2025.118866
Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea
2025 · Food Chemistry X · 0 citations
https://doi.org/10.1016/j.fochx.2025.103414
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