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Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation, Food Chemistry, (IF=7.514). 2022, 368, 130803.
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Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International, (IF=6.475). 2021, 148, 110588.
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Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose. Journal of Agricultural and Food Chemistry, (IF=5.279). 2021, 69(38), 11417–11426.
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Association between chemistry and taste of tea: A review, Trends in Food Science and Technology, (IF=12.563). 2020, 101, 139-149.
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Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, (IF=12.811). 2019, 18(5), 1474-1495.
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An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase. Food Chemistry, (IF=7.514). 2018, 246,
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