Chen-chen Gu

Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagent

Chi-Tang Ho, Y. Tai, X. Wan, 2018, Journal of Food Science and Technology.

Low Caffeine Content in Novel Grafted Tea with Camellia sinensis as Scions and Camellia oleifera as Stocks

X. Wan, Min Li, Da-xiang Li, 2015, Natural product communications.