1. Analysis of metabolites in green tea during the roasting process using non‐targeted metabolomics. (11th August 2022) Authors: Liu, Fei; Tu, Zheng; Chen, Lin; Lin, Jiazheng; Zhu, Hongkai; Ye, Yang Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 1(2023) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics. (4th September 2021) Authors: Lin, Jiazheng; Liu, Fei; Zhou, Xiaofen; Tu, Zheng; Chen, Lin; Wang, Yuwan; Yang, Yunfei; Wu, Xun; Lv, Haowei; Zhu, Hongkai; Ye, Yang Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 4(2022) Page Start: 1628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites. (October 2021) Authors: Chen, Lin; Liu, Fei; Yang, Yunfei; Tu, Zheng; Lin, Jiazheng; Ye, Yang; Xu, Ping Journal: Food research international Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗