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Journal of Agricultural and Food Chemistry|November 14, 2023
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatumShanshan Shen, Jixin Zhang, Haoran Sun, et al.Food Research International (Ottawa, Ont.)|June 1, 2024
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing processJieyao Yu, Jingzhe Li, Zhi Lin, et al.Journal of Food Science and Technology|September 20, 2018
Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagentMin Li, Daxiang Li, Yuling Tai, et al.Journal of Agricultural and Food Chemistry|April 3, 2023
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis)Jieyao Yu, Chi-Tang Ho, Zhi Lin, et al.Pageof 11