Qi Wang

机构：Yunnan Agricultural University, Yibin University · ORCID：0000-0001-5558-1373

发表论文 7 篇 · 总被引 75 次 · h-index 4

代表论文

• Microbial Characteristics and Functions in Coffee Fermentation: A Review (2024 · Fermentation · 被引 40)
• Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica (2024 · LWT · 被引 12)
• Multi-omics analysis of microbial communities and metabolites during the fermentation of traditional Midu Juanti (2023 · LWT · 被引 9)
• Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing (2024 · Fermentation · 被引 7)
• Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle (2025 · Foods · 被引 4)
• Interaction Among Microbiota, Chemical Composition, and Quality Variations in Coffea arabica Across Altitudinal Gradients During Wet Processing (2026 · Food Science & Nutrition)