Wang Jinjin

Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2020 .

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

Xiuting Li, Haibo Yuan, Yongwen Jiang, 2021 .

Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

Jinjin Wang, Haibo Yuan, Yongwen Jiang, 2020 .

Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

Haibo Yuan, Yongwen Jiang, J. Hua, 2020 .