Xin Guan

Variation of taste and odor compounds in tea beverage after microbial fermentation using HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation

Qiong Chen, Xin Guan, Tianyang Guo, 2024, Journal of Food Composition and Analysis.

In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation.

Huanlu Song, Qiong Chen, Xin Guan, 2024, Journal of Agricultural and Food Chemistry.