Qianqian Luo

机构：Zhejiang A & F University, Jiyang College of Zhejiang A&F University, Zhejiang Academy of Forestry

发表论文 28 篇 · 总被引 250 次 · h-index 9

代表论文

• Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process (2023 · Food Chemistry · 被引 41)
• The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree (2023 · Food Chemistry · 被引 39)
• Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation (2024 · Food Research International · 被引 35)
• Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics (2023 · Journal of Agricultural and Food Chemistry · 被引 33)
• Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage (2023 · Food Chemistry · 被引 14)
• Effect of air, O2, Ar, and N2 plasma‐activated water on mildewing activity of moldy pathogen of Gannan navel oranges (2024 · Plasma Processes and Polymers · 被引 13)