1. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting;Q.-Q Cao;Food Chemistry: X,2021
2. Fatty acids and inhibitory achtivity of ?glucosidase in four different flowers of osmanthus fragrans lour;B.-Q Chen;Fine Chemicals,2009
3. The scenting technology and aroma analysis by HS-SPME/GC-O-MS for osmanthus black tea;H.-M Chen;Modern Food Science and Technology,2018
4. Mellow and thick taste of Pu-Erh ripe tea based on chemical properties by sensorydirected flavor analysis;S Deng;Foods,2022
5. Analysis of volatile components and key aroma substances in the fermentation process of traditional chopped pepper based on HS-SPME-GC-MS;X.-F He;Food and Fermentation Industries,2023