Kunbo Wang

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

Kunbo Wang, Fang Liu, Zhonghua Liu et al. · International Journal of Food Science & Technology · 2011 · 171 citations

Agriculture, Biochemistry, Food Science +17

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

Qin Li, Yongdi Li, Yu Luo et al. · LWT · 2020 · 158 citations

Agriculture, Food Science, Microbiology +14

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Qin Li, Youlan Jin, Ronggang Jiang et al. · Food Chemistry · 2020 · 148 citations

Agriculture, Biochemistry, Food Science +17

Fungal community succession and major components change during manufacturing process of Fu brick tea

Qin Li, Jianan Huang, Yongdi Li et al. · Scientific Reports · 2017 · 142 citations · Full text

Agriculture, Food Science, Microbiology +15

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

Qin Li, Yongdi Li, Yu Luo et al. · Food Microbiology · 2019 · 90 citations

Life Sciences, Food Science, Microbiology +14