Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation por Lijuan Yang, Mengxue Zhang, Heyuan Jiang, Weiwei Wang, Jigang Huang, Shuixin Ye, Yan Chen, Shuang Liu, Jiaxin Liu

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Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry por Yinxiang Gao, Zhiyong Lei, Jigang Huang, Yongming Sun, Shuang Liu, Liping Yao, Jiaxin Liu, Wenxin Liu, Yanan Liu, Yan Chen

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