Activity Expression and Property Analysis of Codon-Optimized Polyphenol Oxidase from <i>Camellia sinensis</i> in <i>Pichia pastoris</i> KM71 by Xin Zhang, Yong-Quan Xu, Jun-Feng Yin, Chun Zou

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Theories and applications of tea residue adsorbing aroma compounds: a review by Longjie Xu, Cunqiang Ma, Xuan Chen, Qizhen Du, Chuankui Song, Xinghui Li, Yong-Quan Xu

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Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice by Ping Tang, Dan-Yu Shen, Yong-Quan Xu, Xing-Cai Zhang, John Shi, Jun-Feng Yin

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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

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Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage by Yan-Hong Zhang, Gen-Sheng Chen, Jian-Xin Chen, Zheng-Quan Liu, Liao-Yuan Yu, Jun-Feng Yin, Yong-Quan Xu

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Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science by Sihan Deng, Qing-Qing Cao, Ying Gao, Weiwei Wu, Jian-Xin Chen, Fang Wang, Qian Zou, Fangxiang Xu, Xuefeng Cao, Weijiang Sun, Jun-Feng Yin, Yong-Quan Xu

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