Junni Tang

机构：Southwest Minzu University · ORCID：0000-0001-7442-2394

发表论文 95 篇 · 总被引 1410 次 · h-index 21

代表论文

• Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue (2024 · LWT · 被引 20)
• Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors (2024 · LWT · 被引 17)
• Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry (2024 · Foods · 被引 15)
• Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine (2024 · Molecules · 被引 15)
• Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat (2025 · LWT · 被引 14)
• Emerging antibiotic and heavy metal resistance in spore-forming bacteria from pig manure, manure slurry and fertilized soil (2024 · Journal of Environmental Management · 被引 12)