Jieyao Yu

Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.

D. Ni, Yin Zhu, Zhi Lin, 2024, Food research international.

Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea.

Qi Chen, Maoyin Fu, Dongzhu Huang, 2024, Food chemistry.

Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis)

M. Rigling, Mengru Li, Xiaochun Wan, 2024, Industrial Crops and Products.