研究成果以“Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing”為題，近期在《Food Chemistry》(中科院一區(qū)，IF 9.231)發(fā)表。農(nóng)學(xué)院劉洋博士生為第一作者，劉勇教授和滕杰博士為通訊作者。文章DOI：https://doi.org/10.1016/j.foodchem.2022.134263

研究成果以“Black tea aroma formation during the fermentation period”為題，近期在《Food Chemistry》(中科院一區(qū)，IF 9.231)發(fā)表。農(nóng)學(xué)院陳勤操博士和滕杰博士分別為第一作者和通訊作者。文章DOI：https://doi.org/10.1016/j.foodchem.2021.131640

研究成果以“In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf”為題，近期在《International Journal of Food Science and Technology》(中科院二區(qū)，IF 3.612)發(fā)表，農(nóng)學(xué)院滕杰博士和陳勤操博士分別為第一作者和通訊作者。文章DOI：https://doi.org/10.1111/ijfs.15489