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Functional demonstration of plant flavonoid carbocations proposed to be involved in the biosynthesis of proanthocyanidins. The Plant Journal, 2020, 101, 18–36.
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Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols. Food Chemistry, 2020, 305, 125507.
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Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis). Journal of Experimental Botany. 2016, erw053.
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Purification and Characterization of a Novel Galloyltransferase Involved in Catechin Galloylation in the Tea Plant (Camellia sinensis). Journal of biological chemistry. 2012, 287(53):44406-44417.
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