Ke Tang

8PUBLICATIONS
4CO-AUTHORS
Chinese languagesHorticultural crop improvement (incl. selection and breeding)Natural products and bioactive compoundsCultural and creative industriesAnalytical spectrometry
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Publications (8)

|Feb 13, 2025
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.

Lihua Wang, Ying Han, Xing Zhang

|Jan 08, 2025
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies.

Jiaheng Lyu, Xin Tian, Yue Ma

|Oct 04, 2024
Characterization of Potent Odorants Causing an Oily Odor in Rice-Made Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Addition and Omission Studies.

Fan Wu, Jiaheng Lyu, Shaohui Fan

|Mar 13, 2024
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu.

Fan Wu, Shaohui Fan, Guoliang He

|Jan 11, 2024
Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac.

Yue Ma, Yuanyi Li, Baochun Zhang

|Mar 29, 2023
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu.

Huanhuan Li, Xin Zhang, Xiaojuan Gao

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Frequent Collaborators

3 joint publications

Shuang Chen

1 joint publications

Xiaowei Yu

1 joint publications

Yan Xu

1 joint publications

Lihua Wang