Author:
Jia Wen-bao,Zhao Yi-qiao,Liao Si-yu,Li Pin-wu,Zou Yao,Chen Sheng-xiang,Chen Wei,He Chun-lei,Du Xiao,Zhu Ming-zhi,Xu Wei
Reference60 articles.
1. Flavor characteristics of seven grades of black tea produced in Turkey;Alasalvar;Journal of Agricultural Food Chemistry,2012
2. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content;Alcázar;Journal of Agricultural and Food Chemistry,2007
3. Fecal Lipid Excretion after Consumption of a Black Tea Polyphenol Containing Beverage-Randomized, Placebo-Controlled, Double-Blind;Ashigai;Crossover Study. Biological and Pharmaceutical Bulletin,2016
4. Using network analysis to explore co-occurrence patterns in soil microbial communities;Barberan;Isme Journal,2012
5. Chang, K. (2015). World tea production and trade Current and future development. rome: Food and agriculture organization of the united nations.
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献