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Food Research International (Ottawa, Ont.)|January 24, 2025
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentationShengxiang Chen, Mengxue Zhang, Shijie Luo, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Theabrownin: The 'rich hue' of Chinese dark tea, its extraction, and role in regulating inflammation and immune responseChen Liu, Yihong Liao, Hanrui Jiang, et al.
BMC Plant Biology|February 14, 2025
Variation analysis and quantitative trait loci mapping of 16 free amino acid traits in the tea plant (Camellia sinensis)Dongyang Zhang, Xujiao Wei, Jing Zhang, et al.
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