Author:
Yang Jie,Liu Chengshun,Li Jianlong,Zhang Yunfeng,Zhu Chen,Gu Dachuan,Zeng Lanting
Reference113 articles.
1. Zeng LT, Watanabe N, Yang ZY. 2019. Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea ( Camellia sinensis) to safely and effectively improve tea aroma. Critical Reviews in Food Science and Nutrition 59:2321−34
2.
Sananda D, Biplab G. 2016. Fluoride fact on human health and health problems: a review. Medical & Clinical Reviews 2:11
3.
Zhang N, Zhang LY. 2009. Advance in the study on the detection and safety of fluorine in tea. Journal of Tea 35:3−6
4. Cai HM, Zhu, XH, Peng CY, Xu W, Li DX, et al. 2016. Critical factors determining fluoride concentration in tea leaves produced from Anhui province, China. Ecotoxicological and Environmental Safety 131:14−21
5. Zheng WJ, Wan XC, Bao GH. 2015. Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation. Phytochemistry Reviews 14:499−523