Dejiang Ni
4PUBLICATIONS
4CO-AUTHORS
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Publications (4)
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|Jan 25, 2025
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Dan Su, Junyu Zhu, Yuchuan Li
|Dec 17, 2024
Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea.Bernard Ntezimana, Wenluan Xu, Yuchuan Li
|Jan 26, 2024
Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality.Shuya Yang, Sujan Pathak, Haiyan Tang
|Nov 27, 2021
Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea.Bernard Ntezimana, Yuchuan Li, Chang He
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