Yali Li
Kunming, 650201, China
Last Updated: 09/26/2026
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Found 10 publications
A novel perspective on the aging of raw Pu-erh tea: a comprehensive evaluation of the impact of different storage containers on flavor quality.
Journal: Food research international (Ottawa, Ont.)
Published: November 30, 2025
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.
Journal: Foods (Basel, Switzerland)
Published: July 07, 2024
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.
Journal: Food chemistry: X
Published: May 31, 2024
A Fluorescent Hydrogel with AIE Emission for Dehydration-Visualizable Wearable Sensors.
Journal: Macromolecular rapid communications
Published: April 29, 2024
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value.
Journal: Foods (Basel, Switzerland)
Published: October 31, 2023
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds.
Journal: Food chemistry
Published: September 20, 2023
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea.
Journal: Food chemistry
Published: December 09, 2020
Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library.
Journal: World journal of microbiology & biotechnology
Published: December 15, 2012
Showing 1-10 of 10
Last Updated: 09/26/2026