Yong-wen Jiang

Improving the sweet aftertaste of green tea infusion with tannase.

Yongquan Xu, F. Wang, Jianxin Chen, 2016, Food chemistry.

Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC

Wei He, Jianming Zeng, Kang Wei, 2012 .

Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents

Liyuan Wang, K. Wei, Jian-ming Zeng, 2011 .

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

Chunwang Dong, Yanqin Yang, Yuanfang Deng, 2018, PloS one.

Preventive Effects of Catechins on Cardiovascular Disease

Xiaoqiang Chen, Wei Huang, Yuntian Zhang, 2016, Molecules.

The major factors influencing the formation of sediments in reconstituted green tea infusion.

Yongquan Xu, Jun-Feng Yin, Qizhen Du, 2015, Food chemistry.

Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea.

Chunwang Dong, Jinjin Wang, Haibo Yuan, 2018, Journal of Food Science.