The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics

New approach for understanding genome variations in KEGG

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Effect of the roasting degree on flavor quality of large-leaf yellow tea

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LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

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Life Sciences, Biochemistry, Food Science +17

Ultrasound irradiation alters the spatial structure and improves the antioxidant activity of the yellow tea polysaccharide

Haisong Wang, Jinran Chen, Pengfei Ren et al. · Ultrasonics Sonochemistry · 2020 · 132 citations · Full text

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