The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound”
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Topics
Pu-erh tea · Liupao tea · Tietban tea · post-fermentation · Aroma-active compounds · Aged tea · Fermentation · dominant microorganisms · Flavor profile · fermentation conditions
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459