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Frontiers in Microbiology|March 13, 2023
Reviews of fungi and mycotoxins in Chinese dark teaWei Xu, Yi-Qiao Zhao, Wen-Bao Jia, et al.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|March 11, 2015
[New methodology for heavy metals measurement in water samples by PGNAA-XRF]Wen-Bao Jia, Yan Zhang, Da-Qian Hei, et al.
Frontiers in Microbiology|December 23, 2022
Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic <i>Aspergillus niger</i>Yi-Qiao Zhao, Wen-Bao Jia, Si-Yu Liao, et al.
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|July 24, 2018
[Study on Simultaneous Mercury and Lead Detection in Water Samples with PGNAA-XRF]Yan Zhang, Qing Shan, Wen-bao Jia, et al.
Food Chemistry: X|November 25, 2024
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processingSi-Yu Liao, Shuang Yang, Bin-Lin Li, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Dynamic changes in the diversity and function of bacterial community during black tea processingWen-Bao Jia, Yi-Qiao Zhao, Si-Yu Liao, et al.
Frontiers in Microbiology|February 27, 2023
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by <i>Aspergillus cristatus, Aspergillus niger</i>, and <i>Aspergillus tubingensis</i>Si-Yu Liao, Yi-Qiao Zhao, Wen-Bao Jia, et al.
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