Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect by Cunqiang Ma, Bingsong Ma, Jiacai Wang, Zihao Wang, Binxing Zhou, Xuan Chen

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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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Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and... by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Shujing Liu, Jing Zhuang, Zhihui Feng, Junfeng Yin, Xinghui Li

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Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li

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An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea by Honglin Mao, Yang Xu, Fengmei Lu, Cunqiang Ma, Shaoxian Zhu, Guoyou Li, Siqi Huang, Yi Zhang, Yan Hou

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