Han Ke

Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action

Mingxia Lu, Jingming Ning, Qianying Dai, 2023, LWT.

Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods

Tiehan Li, Yuming Wei, Han Ke, 2024, LWT.

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

Tiehan Li, Yuming Wei, Han Ke, 2024, Food chemistry: X.

Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics

Yujie Wang, Jingming Ning, Shanshan Shen, 2024, Food Bioscience.