Haibo Yuan

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis.

Zhengqi Wu, Chunwang Dong, Zhongwen Xie, 2019, Journal of food science.

Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process.

Hewei Meng, Chunwang Dong, Yongwen Jiang, 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea

Yuefeng Yao, Chunwang Dong, Yongwen Jiang, 2020 .