Daoliang Wang

机构：Fuzhou University · ORCID：0009-0004-7918-6035

发表论文 11 篇 · 总被引 184 次 · h-index 7

代表论文

• Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS (2023 · Current Research in Food Science · 被引 46)
• Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees (2022 · Food Bioscience · 被引 37)
• Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties (2023 · Food Chemistry · 被引 36)
• Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling (2025 · Food Chemistry · 被引 20)
• Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea (2024 · Food Chemistry · 被引 18)
• Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea (2023 · Food Chemistry · 被引 16)