W. Yang

Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

Bo Liu, Yanna Wang, Yu-Jing Zhu, 2017 .

Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China

Yuerong Liang, Z. Fang, Jian-Liang Lu, 2021 .

Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

D. Hu, Xiaoming Chen, Xi-Rui Nie, 2020 .