Fuming Lin
Fuzhou, 350002, China
Last Updated: 09/26/2026
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Found 9 publications
Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation.
Journal: Foods (Basel, Switzerland)
Published: July 12, 2026
Sensomics-based characterization of cinnamon-like aroma in Rougui Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation.
Journal: Food chemistry: X
Published: May 25, 2026
Assessing the impact of silicone Defoamer on oolong tea beverage aroma.
Journal: Food chemistry: X
Published: September 26, 2025
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction.
Journal: Journal of the science of food and agriculture
Published: December 15, 2024
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study.
Journal: Food research international (Ottawa, Ont.)
Published: April 11, 2024
Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.
Journal: Foods (Basel, Switzerland)
Published: March 23, 2024
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea.
Journal: Food chemistry
Published: February 27, 2024
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea.
Journal: Frontiers in nutrition
Published: November 07, 2022
Showing 1-9 of 9
Last Updated: 09/26/2026