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Zhonghua Zheng Xing Wai Ke Za Zhi = Zhonghua Zhengxing Waike Zazhi = Chinese Journal of Plastic Surgery|September 29, 2004
[Evaluation of a compound with dan-shen root and azone for scar treatment]Jiong Chen, Chun-mao Han, He-liang Dong, et al.Journal of Food Science and Technology|March 1, 2018
Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation timesPan-Pan Liu, Jun-Feng Yin, Gen-Sheng Chen, et al.Food Chemistry|December 4, 2013
Sediments in concentrated green tea during low-temperature storageYong-Quan Xu, Gen-Sheng Chen, Qi-Zhen Du, et al.Food Chemistry|June 19, 2017
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teasYong-Quan Xu, Chun Zou, Ying Gao, et al.Journal of Food Science|February 15, 2012
Irreversible sediment formation in green tea infusionsYong-Quan Xu, Gen-Sheng Chen, Qiu-Shuang Wang, et al.Molecules (Basel, Switzerland)|July 24, 2021
Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea InfusionYing Gao, Jie-Qiong Wang, Jian-Xin Chen, et al.Food Chemistry|September 5, 2020
A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallateQing-Qing Ye, Gen-Sheng Chen, Weichun Pan, et al.NPJ Science of Food|January 28, 2022
Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusionYu-Hong Chen, Yan-Hong Zhang, Gen-Sheng Chen, et al.Food Research International (Ottawa, Ont.)|January 29, 2021
Effect of chemical composition of black tea infusion on the color of milky teaYa-Lin Mao, Jie-Qiong Wang, Gen-Sheng Chen, et al.Pageof 1