1Improving the sweet aftertaste of green tea infusion with tannase

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

机构： Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Zhejiang, Peoples R China; Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sweet aftertaste Green tea infusion Non-gallated catechins Tannase

年份：2016

2Improving the quality of fermented black tea juice with oolong tea infusion

作者： Xu, Yong-Quan; Chen, Jian-Xin; Yin, Jun-Feng; Du, Qi-Zhen; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 South Meiling Rd, Hangzhou 310008, Zhejiang, Peoples R China; Zhejiang A&F Univ, Inst Food Chem, 88 Huanbei Rd, Hangzhou 311300, Zhejiang, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Fermented black tea juice Process craft Chemical components Sensory quality

3Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

作者： Yin, Jun-Feng; Du, Qi-Zhen; Xu, Yong-Quan; Yin, Jun-Feng; Zhang, Ying-Na; Chen, Jian-Xin; Yuan, Hai-Bo; Xu, Yong-Quan; SCI

机构： Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Zhejiang, Peoples R China; Chinese Acad Agr Sci, Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Zhejiang, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Ca2+ Taste Green tea Chemicals

年份：2014

4Quantitative analyses of the bitterness and astringency of catechins from green tea

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

机构： Chinese Acad Agr Sci, Tea Res Inst, Minist Agr, Key Lab Tea Biol & Resources Utilizat, 9 South Meiling Rd, Hangzhou 310008, Zhejiang, Peoples R China; Zhejiang A&F Univ, Coll Agr & Food Sci, Linan 311300, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Quantification; Bitterness; Astringency; Green tea catechins

年份：2018