المؤلفون: Xu, Yong-Quan, Zhang, Ying-Na, Chen, Jian-Xin, Wang, Fang, Du, Qi-Zhen, Yin, Jun-Feng

المساهمون: National Natural Science Foundation of China, Natural Science Foundation of Zhejiang, Central Level Scientific Research Institutes for Basic R & D Special Fund Business

المصدر: Food Chemistry ; volume 258, page 16-24 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2018.03.042
https://api.elsevier.com/content/article/PII:S0308814618304746?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814618304746?httpAccept=text/plain

المؤلفون: Wang, Yu, Gu, Zhi-ya, Xia, Shui-xiu, Wang, Jiang-feng, Zhang, Ying-na, Tao, Lu-yang

المساهمون: National Natural Science Foundation of China, China Postdoctoral Science Foundation, Priority Academic Program Development of Jiangsu Higher Education

المصدر: Forensic Science International ; volume 287, page 1-11 ; ISSN 0379-0738

الاتاحة: http://dx.doi.org/10.1016/j.forsciint.2018.02.025
https://api.elsevier.com/content/article/PII:S0379073818300793?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0379073818300793?httpAccept=text/plain

المؤلفون: Zhang, Ying-Na, Yin, Jun-Feng, Chen, Jian-Xin, Wang, Fang, Du, Qi-Zhen, Jiang, Yong-Wen, Xu, Yong-Quan

المساهمون: National Natural Science Foundation of China, Chinese Academy of Agricultural Sciences, Zhejiang Leading Team of S&T Innovation, Zhejiang Tea Industry Innovation Union

المصدر: Food Chemistry ; volume 192, page 470-476 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2015.07.046
https://api.elsevier.com/content/article/PII:S0308814615010560?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814615010560?httpAccept=text/plain

المؤلفون: Wang, Yu, Li, Liang-liang, Wang, Jiang-feng, Wang, Min, Yang, Li-jun, Tao, Lu-yang, Zhang, Ying-na, Hou, Yi-ding, Chu, Jun, Hou, Zai-lin

المساهمون: National Natural Science Foundation of China, Priority Academic Program Development of Jiangsu Higher Education Institutions

المصدر: Forensic Science International ; volume 267, page 136-144 ; ISSN 0379-0738

الاتاحة: http://dx.doi.org/10.1016/j.forsciint.2016.07.019
https://api.elsevier.com/content/article/PII:S0379073816303231?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0379073816303231?httpAccept=text/plain

المؤلفون: Yin, Jun-Feng^1,2, Zhang, Ying-Na², Du, Qi-Zhen¹ qizhendu@126.com, Chen, Jian-Xin², Yuan, Hai-Bo², Xu, Yong-Quan^1,2 yqx33@126.com

المصدر: Food Research International. Aug2014, Vol. 62, p941-946. 6p.

مصطلحات موضوعية: *GREEN tea, *CALCIUM ions, *FLAVOR, *ASTRINGENTS, *FOOD chemistry, *EPIGALLOCATECHIN gallate