Shihong Mao

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

H. Tong, Jilai Cui, Meifeng Li, 2018 .

Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.

H. Tong, Meifeng Li, Yulong Ye, 2018, Journal of the science of food and agriculture.

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.

H. Tong, Chunwang Dong, Jilai Cui, 2019, Journal of texture studies.