Teng Wang

机构：Yunnan Agricultural University · ORCID：0000-0002-4146-2872

发表论文 15 篇 · 总被引 199 次 · h-index 8

代表论文

• Identification and molecular mechanism of novel hypoglycemic peptide in ripened pu-erh tea: Molecular docking, dynamic simulation, and cell experiments (2024 · Food Research International · 被引 39)
• Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea (2023 · Food Chemistry X · 被引 34)
• Changes and metabolic mechanisms of organic acids in the fermentation of pu-erh tea (2024 · LWT · 被引 30)
• Composition of Gum Tumentines of Pines. XIII. A Report on Pinus albicauclis* (1951 · Journal of the American Pharmaceutical Association (Scientific ed ) · 被引 21)
• Protein A-like Peptide Design Based on Diffusion and ESM2 Models (2024 · Molecules · 被引 14)
• Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea (2024 · Current Research in Food Science · 被引 14)