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Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality. Proceedings of the National Academy of Sciences of the United States of America, 2018, 115(18), e4151-4158. (IF 9.504)
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Safety and anti-hyperglycemic efficacy of various tea types in mice. Scientific reports, 2016, 6(1): 31703. (IF 4.258)
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Contribution of L-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food Chemistry, 2018, 263: 18-28. (IF 4.946)
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Characterization of the orchid-like aroma contributors in selected premium tea leaves, Food Research International, 2020, 129:108841. (IF 4.972)
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Yellow tea stimulates thermogenesis in mice through heterogeneous browning of adipose tissues. Molecular Nutrition & Food Research, 2021, 65(2):2000864. (IF 5.309)
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