L F Wang

Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage.

L F Wang, D M Kim, C Y Lee, 2000, Journal of agricultural and food chemistry.

Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan.

T. Chiang, L. Ying, L F Wang, 1999, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.