Mengyang Wei

机构：Sichuan Agricultural University

发表论文 2 篇 · 总被引 4 次 · h-index 1

代表论文

• Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling (2026 · Food Chemistry X · 被引 4)
• Dominant fungi during pile-fermentation of Ya’an Tibetan dark tea: Comparative effects of representative strains on non-volatile constituents and taste characteristics (2026 · Journal of Food Composition and Analysis)