1. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations;Bai C. Z.;Genetics and Molecular Research,2015
2. Research of smartongue on quality identification of tartary buckwheat tea with different roasting condition and storage period;Cao J.;Journal of Food Science and Technology,2014
3. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties;Caroline C.;Food Science and Technology,2020
4. The aroma, taste, color and bioactive constituents of tea;Chaturvedula V.;Journal of Medicinal Plants Research,2011
5. Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools;Chen Q.;Sensors and Actuators. B, Chemical,2011