Yunfei Yang

Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites

Lin Chen, Fei Liu, Yunfei Yang et al. · Food Research International · 2021 · 84 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

Jiazheng Lin, Fei Liu, Zheng Tu et al. · Journal of the Science of Food and Agriculture · 2021 · 30 citations

Life Sciences, Biochemistry, Food Science +17

Effect of the Presence of Stem on Quality of Oolong Tea

Jiazheng Lin, Yuwan Wang, Lin Chen et al. · Foods · 2022 · 22 citations · Full text

Agriculture, Food Science, Food Analysis +15

Effects of Shaking and Withering Processes on the Aroma Qualities of Black Tea

Jiazheng Lin, Zheng Tu, Hongkai Zhu et al. · Horticulturae · 2022 · 17 citations · Full text

Agriculture, Food Science, Food Analysis +16