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Yulong Ye
Yulong Ye
Southwest University
Food science
Chemistry
Biochemistry
Ranging
Aspartic acid
3
Papers
47
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Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea
2019
Journal of Texture Studies
Yulong Ye
Chunwang Dong
Fan Luo
Jilai Cui
Xueli Liao
Anxia Lu
Jingna Yan
Shihong Mao
Meifeng Li
Chunyan Fang
Huarong Tong
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Citations (3)
Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry
2018
Journal of the Science of Food and Agriculture
Shihong Mao
Changqi Lu
Meifeng Li
Yulong Ye
Xu Wei
Huarong Tong
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Citations (14)
Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering
2018
Journal of Food Composition and Analysis
Yulong Ye
Jingna Yan
Jilai Cui
Shihong Mao
Meifeng Li
Xueli Liao
Huarong Tong
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Citations (30)
1