S. Lv

发表

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

S. Lv, Yuanshuang Wu, Yu Song, 2015, Food Analytical Methods.

Aroma formation in Dianhong black tea: Effects of baking

Jiangbing Li, Peng Zhao, S. Lv, 2017 .

Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

S. Lv, Yuanshuang Wu, M. Lian, 2016 .

The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

Chao Wang, S. Lv, Yuanshuang Wu, 2014, PloS one.

Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods

Jiangbing Li, S. Lv, Yuanshuang Wu, 2017 .

Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis

Jiangbing Li, S. Lv, Yuanshuang Wu, 2016, Chemistry Central Journal.

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.

S. Lv, Yuanshuang Wu, M. Lian, 2016, Journal of the science of food and agriculture.

Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

S. Lv, Yuanshuang Wu, M. Lian, 2015 .

Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

Jiangbing Li, S. Lv, Yuanshuang Wu, 2016, SpringerPlus.

Analysis of Volatile Components of Tieguanyin and Dongding Oolong Teas by Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectrometry

S. Lv, M. Lian, Q. Meng, 2015 .

Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods.

S. Lv, Yuanshuang Wu, Lun Liu, 2014, Journal of agricultural and food chemistry.

Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas

S. Lv, Yuanshuang Wu, Chen Wang, 2017 .

Steroidal glycoalkaloids in potato foods as affected by cooking methods

Huachun Guo, S. Lv, Xuheng Nie, 2018 .

The Anti-Obesity Effect of Instant Pu-Erh Black Tea in Mice with Hydrogenated Oil Diet-Induced Obesity

S. Lv, Jiang-sheng Zhou, M. Lian, 2014 .