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The article
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage ( Camellia sinensis; Jingshan cha ) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
Mario Flaig, Sally Chuanfen Qi, Guodong Wei, Xiaogen Yang, Peter Schieberle
- Rank
- 18 of 1,433
- Percentile
- top 1.3%
- Where
- Journal of Agricultural and Food Chemistry, 2020
- Citations
- 194
From the 2020 list, OpenAlex counts as of 2026-10-29.
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