Function of acid-sensing ion channels and its influence in the development of epilepsy by Qing-qing CAO, Xue-feng WANG

Get full text

Advances in Tea Chemistry by Qing-Qing Cao, Ying Gao, Yong-Quan Xu

Get full text

Chromatin modified protein 4C (CHMP4C) facilitates the malignant development of cervical cancer cells by Shu‐Li Lin, Mei Wang, Qing‐Qing Cao, Qing Li

Get full text

Effect of different drying temperature settings on the color characteristics of Tencha by Ya-Lin Mao, Jie-Qiong Wang, Fang Wang, Qing-Qing Cao, Jun-Feng Yin, Yong-Quan Xu

Get full text

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting by Qing-Qing Cao, Yan-Qing Fu, Jie-Qiong Wang, Liang Zhang, Fang Wang, Jun-Feng Yin, Yong-Quan Xu

Get full text

Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay by Qing-Qing Cao, Yan-Qing Fu, Cheng-Bin Zhang, Yan Zhu, Jun-Feng Yin, Daniel Granato, Predrag Putnik, Yong-Quan Xu

Get full text

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design by Qing-Qing Cao, Jie-Qiong Wang, Jian-Xin Chen, Fang Wang, Ying Gao, Daniel Granato, Xuebo Zhang, Jun-Feng Yin, Yong-Quan Xu

Get full text

Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas by Yuan-Yuan Ma, Jie-Qiong Wang, Ying Gao, Qing-Qing Cao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu

Get full text

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea by Ying Gao, Qing-Qing Cao, Yu-Hong Chen, Daniel Granato, Jie-Qiong Wang, Jun-Feng Yin, Xue-Bo Zhang, Fang Wang, Jian-Xin Chen, Yong-Quan Xu

Get full text