Zhi Lin

机构：Zhejiang Chinese Medical University, Longyan University, Wenzhou Medical University, First Affiliated Hospital of Wenzhou Medical University, Changchun University of Chinese Medicine, Chinese Academy of Agricultural Sciences, Tea Research Institute · ORCID：0000-0001-5976-1806

发表论文 171 篇 · 总被引 7539 次 · h-index 49

代表论文

• Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars (2025 · Food Chemistry · 被引 16)
• Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua) (2024 · Food Chemistry · 被引 16)
• Recent Advances in N ‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 13)
• Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective (2025 · Food Chemistry · 被引 11)
• The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor (2025 · Food Chemistry · 被引 11)
• Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas (2024 · Food Chemistry · 被引 8)