1. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation;Cao;Journal of Food and Drug Analysis,2016
2. Systemic characteristics of biomarkers and differential metabolites of raw and ripened Pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach;Cao;LWT-Food Science & Technology,2020
3. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;Cheng;LWT-Food Science & Technology,2021
4. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea;Deng;Food Chemistry,2021
5. GB/T 14487-2017: Tea vocabulary for sensory evaluation,2017