[1]Effects of potassium and magnesium nutrition on the quality components of different types of tea. Ruan, JY,Wu, X,Hardter, R. 1999

[2]Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature. Lin, Xiaorong,Chen, Zhongzheng,Zhang, Yuanyuan,Luo, Wei,Tang, Hao,Deng, Baibiao,Deng, Jian,Li, Bin,Tang, Hao.

[3]Free radical scavenging effect of Pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells. Jie, Guoliang,Lin, Zhi,Zhang, Longze,Lv, Haipeng,He, Puming,Zhao, Baolu.

[4]Profiling polyphenols of two diploid strawberry (Fragaria vesca) inbred lines using UHPLC-HRMSn. Sun, Jianghao,Chen, Pei,Liu, Xianjin,Yang, Tianbao,Slovin, Janet. 2014

[5]Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Liu, Pan-Pan,Gao, Ying,Yin, Jun-Feng,Liu, Pan-Pan,Shi, John,Wang, Qiu-Shuang. 2018

[6]Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples. Tan, Junfeng,Lin, Zhi,Tan, Junfeng,Engelhardt, Ulrich H.,Kaiser, Nils,Maiwald, Beate.

[7]Geographical Origin Discrimination of Oolong Tea (TieGuanYin, Camellia sinensis (L.) O. Kuntze) Using Proton Nuclear Magnetic Resonance Spectroscopy and Near-Infrared Spectroscopy. Meng, Weijun,Xu, Xiangnan,Xu, Jingjing,Shen, Guiping,Dong, Jiyang,Cheng, Kian-Kai,Wu, Zhidan.

[8]Phenolic Antioxidants from the Leaves of Camellia pachyandra Hu.. Gao, Da-Fang,Xu, Min,Yang, Chong-Ren,Zhang, Ying-Jun,Gao, Da-Fang,Xu, Mei.

[9]Prediction of black tea fermentation quality indices using NIRS and nonlinear tools. Dong, Chunwang,Zhao, Jiewen,Chen, Quansheng,Dong, Chunwang,Zhu, Hongkai,Wang, Jinjin,Yuan, Haibo. 2017

[10]Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea. Li, Jia,Hua, Jinjie,Dong, Chunwang,Wang, Jinjin,Deng, Yuliang,Yuan, Haibo,Jiang, Yongwen,Zhou, Qinghua. 2017

[11]Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach. Tan, Junfeng,Dai, Weidong,Lv, Haipeng,Guo, Li,Zhang, Yue,Zhu, Yin,Peng, Qunhua,Lin, Zhi,Lu, Meiling.

[12]Active extracts of black tea (Camellia Sinensis) induce apoptosis of PC-3 prostate cancer cells via mitochondrial dysfunction. Sun, Shili,Pan, Shunshun,Miao, Aiqing,Ling, Caijin,Pang, Shi,Tang, Jinchi,Chen, Dong,Zhao, Chaoyi.

[13]Aroma changes of black tea prepared from methyl jasmonate treated tea plants. Shi, Jiang,Ma, Cheng-ying,Lv, Hai-peng,Chen, Zong-mao,Lin, Zhi,Shi, Jiang,Wang, Li. 2014

[14]Evaluation of transfer rates of multiple pesticides from green tea into infusion using water as pressurized liquid extraction solvent and ultra-performance liquid chromatography tandem mass spectrometry. Chen, Hongping,Liu, Xin,Lu, Chengyin,Chen, Hongping,Pan, Meiling,Liu, Xin,Lu, Chengyin,Chen, Hongping,Liu, Xin,Lu, Chengyin. 2017

[15]Chemosystematics of tea trees based on tea leaf polyphenols as phenetic markers. Li, Jia-Hua,Shimizu, Keiichi,Sakata, Yusuke,Hashimoto, Fumio,Li, Jia-Hua,Shimizu, Keiichi,Sakata, Yusuke,Hashimoto, Fumio,Nesumi, Atsushi,Liang, Ming-Zhi,He, Qing-Yuan,Zhou, Hong-Jie. 2010

[16]Determination of Fifteen Rare Earth Elements in Green Tea Leaves and Their Tea Infusions Consumed in Zhejiang Province, China. Zheng, Chuangmu,Zhang, Yongzhi,Xu, Lihong,Wang, Gangjun,Ye, Xuezhu.

[17]Cream Formation And Main Chemical Components Of Green Tea Infusions Processed From Different Parts Of New Shoots. Yin, Jun-Feng,Xu, Yong-Quan,Yuan, Hai-Bo,Luo, Long-Xin,Qian, Xiao-Jun.

[18]Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season. Liu, Jianwei,Liu, Jianwei,Zhang, Qunfeng,Liu, Meiya,Ma, Lifeng,Shi, Yuanzhi,Ruan, Jianyun,Liu, Jianwei,Zhang, Qunfeng,Liu, Meiya,Ma, Lifeng,Shi, Yuanzhi,Ruan, Jianyun.

[19]Suppression of diabetes in non-obese diabetic (NOD) mice by oral administration of water-soluble and alkali-soluble polysaccharide conjugates prepared from green tea. Chen, Xiaoqiang,Lin, Zhi,Ye, Yang,Yin, Junfeng,Jiang, Yongwen,Zhang, Rui,Wan, Haitong.

[20]Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Wang, Kunbo.