Huiting Wu

机构：Chizhou University

发表论文 12 篇 · 总被引 412 次 · h-index 8

代表论文

• Formation of aroma characteristics driven by volatile components during long-term storage of An tea (2023 · Food Chemistry · 被引 85)
• Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process (2022 · Food Chemistry · 被引 84)
• Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach (2021 · Food Chemistry · 被引 78)
• Effects of Three Different Withering Treatments on the Aroma of White Tea (2022 · Foods · 被引 70)
• Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan (2022 · Journal of Food Composition and Analysis · 被引 34)
• Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics (2024 · Food Bioscience · 被引 25)