Identification of key precursors of eugenol and Syringol in wines using a Pseudo-targeted Metabolomic approach
2025 · Food Chemistry · 4 citations
https://doi.org/10.1016/j.foodchem.2025.143552
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.
27
Papers
318
Citations
8
h-index
7
i10-index
Weixi Yang is an academic researcher from Beijing Technology and Business University. The author has contributed to research in topics: Fermentation and Sensory Analysis & Phytochemicals and Antioxidant Activities & Horticultural and Viticultural Research. The author has an h-index of 8, co-authored 23 publications.
https://doi.org/10.1016/j.foodchem.2025.143552
https://doi.org/10.1088/1742-6596/2891/3/032018
Click to start Chat