Xiao Zhong

Beneficial effect of daidzin in dry eye rat model through the suppression of inflammation and oxidative stress in the cornea

Fan Xiao, Huaying Cui, Xiao Zhong, 2016, Saudi journal of biological sciences.

The impact of Ca2+ combination with organic acids on green tea infusions.

Yongquan Xu, Jun-Feng Yin, Qizhen Du, 2013, Food chemistry.

Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae

Yongquan Xu, Jun-Feng Yin, Su-qin Chen, 2013, Journal of Food Science and Technology.

Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages.

Fang Wang, Lijun Li, D. Granato, 2022, Food chemistry.