1. Novel acylated flavonol tetraglycoside with inhibitory effect on lipid accumulation in 3T3-L1 cells from Lu'an GuaPian tea and quantification of flavonoid glycosides in six major processing types of tea;Bai;Journal of Agricultural and Food Chemistry,2017
2. Effects of Green-making technique on aroma pattern of oolong tea;Chen;Journal of Tea Science,2014
3. Comparative study on characteristic aroma components of black teas from different regions;Fang;Journal of Tea,2014
4. Tea aroma formation from six model manufacturing processes;Feng,2019
5. Analysis of aroma components of Guzhang Maojian black tea and green tea by different technologies;Guo;Journal of Food Safety and Quality,2020